Tag Archives: Shakshuka

BeefShuka – Shakshuka with Beef

Breakfast, lunch or dinner, Shakshukah is always an easy and delicious treat! “Beef” it up with ground beef, chicken or turkey!

  • 1 Tbsp Olive Oil
  • 1 med-large Onion
  • 1/2 & 1/2 Red and Green Pepper (or any colors you like)
  • 1 28oz ox or Can Pomi Crushed Tomatoes (or use a Jar of Marinara sauce)
  • 1/2 container Achla Madbucha
  • 1 lb Lean Ground meat (Beef, Chicken or Turkey (or vegan meat!))
  • 4 Jumbo Eggs (or as many as you would like!)

Spices

  • 1 Tbsp Cumin
  • 1 Tbsp Spanish Paprika
  • 1 Tbsp McCormick Salt Free Garlic & Herb
  • 1 Tbsp Cumin
  • 1 Tbsp Chives
  • Add or change spices to your preferences

  1. Sliced or diced the onion and peppers (or use frozen)

  2. Heat a pan until a drop of water evaporates

  3. add 1 Tbs Olive Oil 

  4. add the onion and peppers

  5. Sautè on medium for 3-5 minutes

  6. add beef, crumble as it browns

  7. add tomatoes 

  8. stir to combine

  9. add madbucha

  10. add spices

  11. let it simmer for 5 minutes on med-low

  12. check your eggs for blood spots (one at a time)

  13. Make a small well (indentation) with the spoon and slowly pour the egg into the well

  14. add 2nd egg

  15. add 3rd egg

  16. add last egg

  17. Cover and let the eggs cook

  18. When the eggs are done to your liking (soft or hard) uncover and serve!

  19. Top with a Pareve Cheese powder (Flavor G@d or Nutritional Yeast)

    and Enjoy!

Can be made with a Vegan meat for a Pareve or dairy meal.

Shakshuka

Shakshuka

Hands down the simplest and best tasting Shakshuka I’ve ever had.

  • 1 Pkg Matbucha Dip – Achla (or more if you'd like)
  • 1 Can Diced Tomatoes (use it all even the juice)
  • 1 Medium Onion (thick chopped)
  • 1 Bell Pepper (any color or mix them!)
  • 2 tsp McCormick's No-Salt Garlic & Herb Seasoning (to taste)
  • 1 tsp Cumin (to taste)
  • 1/2 tsp Salt, Black Pepper (to taste)
  • 6 Eggs
  • OPTIONAL Aleppo Pepper, Chili powder, Schug, Harissa, or Hot sauce (add during cooking or after)
  • OPTIONAL Feta, Shredded Mozzarella, or Parmesan Cheese if making in a dairy skillet
  • OPTIONAL Ground Beef or Kosher Sausage if making in a meat skillet

  1. In a medium skillet add all the ingredients (not the eggs) and bring to a simmer stirring often.

  2. When the mixture has thickened, about 15 minutes or so, crack the eggs ONE AT A TIME into a clear cup checking for blood spots.

  3. If none found, take the spoon you are using to stir the tomato mixture and make a small well in the sauce.

  4. Slowly pour the egg into the well you’ve made. 
    Do this each time for each egg.
    Make a ring of eggs around the outside of the center of the skillet.

  5. Cover the skillet and let the eggs cook to your desired consistency.
    I like them a little softer rather than completely hard.

  6. When almost done, uncover and turn off the heat.

  7. Serve by spooning out a section of eggs & sauce into a bowl or a plate.
    Put a slice of bread (whatever you like) with the Shakshuka.
    Eat and Enjoy!
    Feel free to modify as you see fit.