Ground Beef Shakshuka with Poached Eggs is a hearty and flavorful twist on the classic Middle Eastern and North African dish. Traditional shakshuka features eggs poached in a rich tomato and pepper sauce, but adding ground beef creates a more filling and protein-packed version that works perfectly for breakfast, brunch, or dinner. The combination of spiced tomatoes, tender beef, and runny eggs is comforting, vibrant, and incredibly satisfying.

Why I Love This Recipe

I love this recipe because it combines the bold, aromatic flavors of shakshuka with the satisfying richness of ground beef. The runny yolks mixed with the spiced tomato sauce create a silky, indulgent experience, while the beef adds heartiness that keeps you full for hours. It’s one pan, easy to prepare, and perfect for sharing with family or friends.

Why This Is a Must-Try Dish

This dish is a must-try because it elevates a beloved classic to a filling and protein-rich meal while maintaining all the original flavor and warmth. The spicy tomato base, combined with tender beef and poached eggs, makes it a standout dish for any mealtime. It’s both comforting and exotic, making it a recipe that impresses without complexity.

Recipe Overview

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories (Approx.): 400 per serving
Course: Main Course
Cuisine: Middle Eastern

Ingredients

• 1 lb (450 g) ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14 oz / 400 g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, chopped, for garnish
• Crusty bread or pita, for serving

Cooking Directions

Cook the Beef
Heat olive oil in a large skillet or sauté pan over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula. Remove excess fat if necessary.

Sauté Vegetables
Add chopped onions and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic, red and green bell peppers, and cook another 2–3 minutes.

Prepare the Tomato Sauce
Add diced tomatoes, tomato paste, cumin, smoked paprika, coriander, cayenne (if using), salt, and black pepper. Simmer for 10–12 minutes until the sauce thickens and flavors meld. Adjust seasoning to taste.

Poach the Eggs in the Sauce
Make four small wells in the tomato-beef mixture. Crack one egg into each well. Cover the pan with a lid and cook for 5–8 minutes, until the egg whites are set but yolks remain runny.

Garnish and Serve
Sprinkle chopped parsley or cilantro over the dish. Serve immediately with crusty bread or warm pita for dipping.

Step-by-Step Preparation Method

Step 1: Brown the Beef
Cook ground beef in olive oil until browned. Drain excess fat if needed.

Step 2: Cook Vegetables
Add onions, sauté until translucent, then add garlic and bell peppers, cooking until softened.

Step 3: Simmer Tomato Sauce
Stir in diced tomatoes, tomato paste, cumin, paprika, coriander, cayenne, salt, and pepper. Simmer for 10–12 minutes.

Step 4: Poach Eggs
Make wells in the sauce and crack eggs into each. Cover and cook until eggs are done to your liking.

Step 5: Garnish and Serve
Sprinkle fresh herbs on top and serve with bread or pita.

How to Serve This Recipe

Serve hot, directly from the skillet, with crusty bread, pita, or flatbread to scoop up the sauce and runny eggs. A side salad of fresh greens or a cucumber-tomato salad pairs beautifully.

Recipe Tips

• Use fresh, high-quality tomatoes for the best flavor.
• Adjust spice levels with cayenne or chili flakes to your preference.
• For extra richness, stir a tablespoon of butter or olive oil into the sauce before poaching the eggs.
• Covering the pan while poaching helps cook the eggs evenly.

Variations

• Vegetarian Version: Omit ground beef and add extra vegetables like zucchini, mushrooms, or eggplant.
• Cheesy Twist: Sprinkle feta or goat cheese over the dish just before serving.
• Spicy Version: Add harissa or chili paste for a more intense heat.
• Meat Variations: Swap ground beef with ground lamb, turkey, or chicken.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop. Poached eggs are best freshly cooked, so consider adding new eggs when reheating.
• Freezing: Freeze only the tomato-beef sauce (without eggs) for up to 2 months.

Special Equipment Needed

• Large skillet or sauté pan with a lid
• Wooden spoon or spatula
• Knife and chopping board

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, the tomato-beef sauce can be made in advance. Poach the eggs just before serving for best results.

Can I use canned tomatoes?
Yes, canned diced tomatoes work perfectly. Use fire-roasted for extra depth of flavor.

Can I use other meats?
Ground lamb, turkey, or chicken can be substituted for beef.

How do I get runny yolks?
Cook eggs 5–8 minutes in the sauce with a lid on. Timing depends on egg size and heat.

Conclusion

Ground Beef Shakshuka with Poached Eggs is a hearty, flavorful, and visually stunning dish that combines the best of Middle Eastern flavors with protein-rich ground beef. Perfect for breakfast, brunch, or dinner, this recipe is easy to make, versatile, and sure to impress family and friends. The runny eggs, spicy tomato sauce, and tender beef create a satisfying and comforting meal that will quickly become a favorite.