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Beef Shakshuka

by Lucie
Published: Last Updated on
Beef Shakshuka

Instagram, when it comes to food, is a great inspiration. Like in any other industries also here is always some dish/recipe “very popular.” For more than a month I’ve seen Shakshuka everywhere. Someone made it only with veggies and spices and of course eggs. I decided to go for the meat version.

Shakshuka (also called Shakshouka), is a warmly spiced vegetarian dish of saucy tomatoes, often with peppers or onions, with eggs cracked right into the mix, usually left whole and simmered to the desired doneness, whether you prefer lightly poached or hard-cooked, so the yolks are firm. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines and is also one of Israelis’ most loved foods. Jewish immigrants from North Africa brought the dish.

If you love oriental spices as I do then is this recipe a must-try. It is swift to make, and you only need a skillet, cutting board and knife. I love this kind of recipes where I don’t need to wash the kitchen for the next hour. The amount is enough to feed a family. The only thing you need to prepare is cutting the onions (spring and normal ones), the leek, and the garlic. Dried spices can replace fresh ones, but I don’t recommend to do that, because the taste will change.

Make sure you cook the beef at least for 15 minutes, so the meat is tender and not chewy. The final procedure with adding the eggs is then up to you depending on how you like your eggs to be done. I prefer the egg yolks liquid, in this case, five minutes to cook under a lid should be more than enough.

If you try my recipes don’t hesitate to leave a comment. You can also follow me on Instagram, where I post recipes more regularly. Have a great day and enjoy!

Beef Shakshuka

Low Carb Recipe for Beef Shakshuka

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 onion, sliced
Small bunch of spring onion, sliced
1 leek, sliced
2 garlic cloves, sliced
250g/9oz ground beef
1 tsp ground cumin
1 tsp ground paprika
2 tbsp fresh parsley, chopped
4 tbsp cilantro coriander, chopped
2 tsp fresh thyme
500g/18 oz chopped tomatoes
4 eggs
60g/2oz feta cheese
2 tbsp olive oil or butter
Salt to taste


  1. Heat the cooking oil in a large shallow pan or skillet and add the onions, leek, and garlic and cook for 2-3minutes until they start to soften.
  2. Add cumin, paprika, parsley, cilantro, and thyme, and stir. Cook for another couple minutes until starting to brown slightly.
  3. Add the ground beef and brown the meat, then add the tomatoes.
  4. Cook for around 15-20minutes to allow the flavors to mingle.
  5. Gently push four indentations in the sauce with the back of a serving spoon and crack an egg into each one.
  6. Chop up the feta into small chunks and sprinkle over the top. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed.
  7. Ideally, you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
  8. When the eggs are ready, sprinkle the remaining cilantro over the top and serve.

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