Beef Shakshuka Skillet
When you want the cozy depth of a slow-simmered stew but only have minutes to spare.
This is your secret weapon for those nights when you're exhausted but still crave a meal that feels substantial and soulful. By swapping traditional chickpeas or just vegetables for savory ground beef, we create a rich, hearty base that satisfies that specific 'meat-and-potatoes' craving in a much smaller time frame. The tomatoes break down into a thick, jammy sauce that coats the meat perfectly, while the eggs provide a creamy finish to every bite. You can even prep the spice mix ahead of time if you know you have a long day coming up. It smells incredible—like toasted cumin and garlic—and looks like something you spent an hour over a hot stove perfecting. Just grab your favorite crusty bread for dipping, and you're done.
Ingredients
- 1 lb ground beef
- 1 unit crushed tomatoes (14.5 oz)
- 3 unit garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp chili flakes (optional)
- 4 unit large eggs
- 1 tsp salt
- 0.5 tsp black pepper
Method
- 1 Heat a large skillet over medium-high heat and add the ground beef. Cook until browned and crumbled, breaking it up with your spoon.
- 2 Reduce heat to medium. Add the minced garlic, cumin, smoked paprika, chili flakes, salt, and pepper. Sauté for 1 minute until fragrant.
- 3 Pour in the crushed tomatoes. Stir well and let the mixture simmer for about 10 minutes until the sauce thickens slightly.
- 4 Use a large spoon to make four small wells in the sauce and crack an egg into each one.
- 5 Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 6 Garnish with any herbs you have on hand (like parsley) and serve immediately with bread for dipping.
Variations
- Vegetarian Swap — Swap the ground beef for a can of drained chickpeas or 1 cup of cubed firm tofu.
- Extra Spice — Add a pinch of cayenne pepper or a chopped serrano pepper to give it more heat.
Notes
If you want extra kick, add a diced jalapeño when you sauté the garlic. If the sauce feels too thin after 10 minutes of simmering, let it cook uncovered for another 3-5 minutes.
Equipment that helps
- Large Skillet — A heavy-bottomed pan ensures even heating for the beef and prevents the sauce from scorching.
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