beef and feta shakshuka

beef and feta shakshuka

This beef and feta shakshuka is based on a classic North African dish consisting of eggs braised in a spicy tomato sauce. Shakshuka sauce is typically made with onions, bell peppers, spices and tomatoes. My version adds ground beef and feta for more heft and it can be served for breakfast, lunch or dinner. This beef and feta shakshuka comes together in one pan, saving time on cooking and cleaning. 

In my house we prepare beef and feta shakshuka as a quick mid-week dinner or as a hearty breakfast on a lazy Saturday morning. Friends who have joined us for the latter describe it as a “really good breakfast chili.” 

beef and feta shakshuka

The hearty meat sauce creates the perfect poaching environment for runny eggs and it pairs nice with toasted slices of rustic bread. As a weeknight meal, this shakshuka comes together in less than an hour and it make great leftovers.

Beef and Feta Shakshuka: Step by Step

First you’ll cook the onion until its soft and translucent.

Then you’ll add the garlic and ground beef. Cook until the ground beef is browned and all the liquid has evaporated.

Then you’ll add the spices and tomato paste, stirring and cooking everything together. Add a can of tomatoes and some water, let everything simmer and your shakshuka sauce is ready!

Then just crack some eggs in the pan, cover and let the eggs fully cook. Sprinkle with some crumbled feta and fresh cilantro. Serve with some bread for a hearty, delicious meal.

beef and feta shakshuka

Dishes similar to beef and feta shakshuka:

Try one of the other tasty egg dishes on SepCooks:

In the mood for more Middle Eastern flavors? Try one of these:

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beef and feta shakshuka

beef and feta shakshuka


  • Author: Sepideh Esmaili Campos
  • Total Time: 1 hour 5 minutes
  • Yield: serves 4-6 1x

Description

Beef and feta shakshuka is delicious eggs poached in a spicy tomato beef sauce topped with feta and cilantro.


Ingredients

Units Scale
  • 2 Tablespoons olive oil
  • 1 yellow onion, diced
  • 1 1/4 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 1 pound ground beef (I use 85% lean)
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (you can substitute 1 teaspoon harissa if you have it)
  • 2 Tablespoons tomato paste
  • 1 28ounce can plum tomatoes with their juices
  • 46 eggs (depending on how many people you’re serving)
  • 1 ounce crumbled feta cheese
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Pour the olive oil in a 12” saute pan, cast iron skillet, or shallow dutch oven.
  2. Heat the oil over medium high heat for 90 seconds.
  3. Add the onion and ½ teaspoon salt. Cook the onion, stirring often, until it’s soft and translucent, 8-10 minutes.
  4. Add the garlic and cook until fragrant, 30-60 seconds.
  5. Add the ground beef into the pan and use a wooden spoon to break the meat up into small pieces. Cook the beef until it’s browned and the liquid has evaporated, 5-7 minutes.
  6. Add the coriander, turmeric, cumin, pepper flakes and tomato paste to the ground beef.
  7. Cook and stir until the spices are fragrant and the tomato paste is well combined with the beef, 3-4 minutes.
  8. Add the can of tomatoes and their juices to the meat mixture. Swish ½ cup of water into the empty tomato can and pour that water, along with any remaining tomato juice, into the meat mixture.
  9. Bring the mixture to a simmer, add the rest of the salt and reduce the heat to low.
  10. Simmer the meat mixture until the sauce is thickened and the flavors are well combined, 20-30 minutes.
  11. Occasionally scrape the bottom of the pan with a wooden spoon to make sure the meat mixture doesn’t stick.
  12. Use your wooden spoon to create 4 wells in the meat sauce. Drop one egg into each well.
  13. Cover the pan with its lid and simmer over medium low heat until the egg whites are cooked and the yolks are still runny, about 10 minutes.
  14. Remove the pan from the heat, sprinkle feta cheese and cilantro over the shakshuka.
  15. Serve hot with crusty bread, warm pita or brown rice.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Persian Food
  • Method: stovetop
  • Cuisine: North African/Middle Eastern

Nutrition

  • Serving Size: 1 cup sauce + 1 egg
  • Calories: 303
  • Sugar: 7.3 g
  • Sodium: 673 mg
  • Fat: 15.2 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 11 g
  • Fiber: 2.3 g
  • Protein: 31.4 g
  • Cholesterol: 235 mg
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3 Comments

  1. I was searching for a different use for some ground beef I had, and I am SO thankful I came across this recipe. Absolutely delicious. And not complicated! I rarely use that combo of spices on ground beef and I’m very pleased with how mine came out. Thank you!

    1. Hi Zahra! I’m so glad you enjoyed this recipe. Thank you for taking the time to rate and leave a comment.

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