Savory Ground Beef Shakshuka Recipe with Perfect Eggs

The rich aroma of simmering tomatoes, peppers, and ground beef, combined with perfectly runny eggs, makes this savory ground beef shakshuka an absolute showstopper. It’s the kind of dish that feels indulgent but is surprisingly simple to pull together. Whether you’re looking for a hearty breakfast, a comforting brunch option, or even a quick dinner, this recipe ticks all the boxes. Trust me, once you try this, it’ll become a regular in your kitchen lineup!

I first discovered shakshuka at a small Mediterranean café, and the flavor blew me away. Over time, I started experimenting at home, adding ground beef for extra protein and richness. The result? A one-pan wonder full of bold spices, hearty meat, and creamy eggs nestled in a luscious tomato sauce. It’s a recipe that doesn’t just fill your belly—it warms your soul.

If you’ve always wanted to try shakshuka but thought it might be complicated, this savory ground beef shakshuka recipe will prove otherwise. It’s a straightforward dish with simple ingredients that come together beautifully. You’ll love how easy it is to make and how quickly it disappears from the table.

Why You’ll Love This Recipe

• Loaded with Flavor: The combination of spiced ground beef, garlic, onions, and rich tomato sauce creates a satisfying burst of flavor in every bite.
• One-Pan Wonder: Minimal cleanup means you can focus on enjoying your meal instead of scrubbing dishes.
• Perfectly Cooked Eggs: The eggs are gently poached in the sauce, creating silky whites and luscious, runny yolks.
• Customizable: You can tweak the spices, add veggies, and adjust the heat level to suit your taste buds.
• Quick & Easy: Ready in about 30 minutes, this recipe is perfect for busy mornings, weeknight dinners, or lazy weekends.
• Impressive Yet Simple: It looks fancy but is so easy to make—you’ll impress your guests without breaking a sweat!

What sets this recipe apart is the addition of ground beef. It adds a layer of richness and heartiness that transforms shakshuka from a light dish to a filling meal. The spices—paprika, cumin, and chili powder—blend beautifully with the beef and tomatoes, creating a comforting dish you’ll crave again and again. Plus, who doesn’t love the drama of breaking into a perfectly poached egg?

What Ingredients You Will Need

This savory ground beef shakshuka recipe is built on simple, wholesome ingredients that pack a punch of flavor. You likely have many of these staples in your kitchen already!

• Ground Beef: Use lean ground beef (I prefer 85% lean) for a rich and hearty flavor.
• Onion: One medium onion, diced finely (adds sweetness and depth).
• Bell Pepper: One red bell pepper, diced (a touch of sweetness and crunch).
• Garlic: 3 cloves, minced (garlic brings everything to life—don’t skimp!).
• Canned Tomatoes: One 28 oz can of crushed tomatoes (or use diced tomatoes for a chunkier sauce).
• Spices: Paprika, cumin, chili powder, and a pinch of cayenne (these give shakshuka its signature warm, smoky flavor).
• Eggs: 4 large eggs (fresh eggs are best for achieving that dreamy runny yolk).
• Olive Oil: 2 tablespoons for sautéing.
• Salt and Pepper: To taste.
• Fresh Parsley: Optional for garnish (adds a pop of color and herby freshness).
• Crumbled Feta: Optional but highly recommended (adds a salty, tangy brightness).

Feel free to experiment with other add-ins! Mushrooms, zucchini, or even spinach would work well in this dish. If you want to make it spicy, throw in some sliced jalapeños or a sprinkle of red pepper flakes.

Equipment Needed

You don’t need fancy gadgets to make this savory ground beef shakshuka. Here’s what you’ll need:

• Large Skillet: A wide, heavy-bottomed skillet works best for even cooking.
• Wooden Spoon: Perfect for stirring the sauce and breaking up the ground beef.
• Cutting Board: Essential for chopping your veggies.
• Sharp Knife: A good knife makes dicing onions and bell peppers a breeze.
• Measuring Spoons: For accurately measuring spices.
• Lid for the Skillet: Optional but helpful for ensuring the eggs cook evenly.

If you don’t have a lid, you can use foil to cover the skillet while cooking the eggs—it works just as well!

Preparation Method

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the diced bell pepper and cook for another 3 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Push the veggies to one side of the skillet and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Season with salt and pepper.
6. Once the beef is cooked, mix it with the sautéed onions and peppers.
7. Pour in the crushed tomatoes and stir to combine. Add the paprika, cumin, chili powder, and cayenne. Taste and adjust seasoning as needed.
8. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. Use the back of a spoon to make four small wells in the sauce. Crack an egg into each well, being careful not to break the yolk.
10. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set and the yolks are still slightly runny.
11. Remove the skillet from heat and sprinkle with fresh parsley and crumbled feta, if using.
12. Serve warm, straight out of the skillet, with crusty bread or pita for dipping.

Pro tip: If you’re making this for a crowd, double the recipe and use a larger skillet or make it in two pans to ensure the eggs cook evenly.

Cooking Tips & Techniques

Making savory ground beef shakshuka is simple, but these tips will ensure your dish turns out perfectly every time:

• Don’t Rush the Sauce: Let the tomato mixture simmer for at least 5-7 minutes to develop rich flavors. It’s worth the wait!
• Use Fresh Eggs: Fresh eggs have firmer whites, which help them hold their shape better when poaching in the sauce.
• Watch the Heat: Keep the skillet on medium-low heat when adding the eggs to avoid overcooking them. You want the yolks to stay nice and runny!
• Check the Consistency: If the sauce seems too thick, add a splash of water or stock. If it’s too thin, let it simmer for a few extra minutes to thicken.
• Prep Ahead: Dice all your veggies and measure your spices beforehand to make cooking more seamless.

One mistake I made early on was cracking the eggs directly into boiling sauce. Big mistake! Always lower the heat before adding the eggs to prevent them from scrambling.

Variations & Adaptations

This savory ground beef shakshuka recipe is super versatile. Here are a few ways to switch things up:

• Vegetarian Version: Skip the ground beef and add a mix of your favorite vegetables like mushrooms, zucchini, or eggplant for a meat-free shakshuka.
• Spicy Twist: Add a finely chopped jalapeño or a teaspoon of harissa paste for an extra kick.
• Dairy-Free: Leave out the feta or substitute with a dairy-free alternative.
• Low-Carb Option: Serve it with cauliflower rice instead of bread for a keto-friendly meal.

One of my favorite variations is adding roasted sweet potatoes to the tomato sauce. The sweetness pairs beautifully with the spices, and it’s a great way to pack in some extra nutrients!

Serving & Storage Suggestions

Shakshuka is best served piping hot, straight from the skillet. Here are some serving ideas:

• Serve with Bread: Crusty bread, pita, or naan are perfect for scooping up the sauce and eggs.
• Pair with Salad: A simple green salad with lemon vinaigrette balances the richness of the dish.
• Finish with Toppings: Add a dollop of yogurt or drizzle of tahini for extra creaminess.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, gently warm the shakshuka on the stovetop over low heat. If the eggs are already cooked, try reheating in the microwave in short intervals to prevent them from turning rubbery.

Nutritional Information & Benefits

This savory ground beef shakshuka is not only delicious but also packed with nutrients:

• High Protein: Ground beef and eggs provide a hearty dose of protein to keep you full and satisfied.
• Rich in Vitamins: Tomatoes and bell peppers are loaded with vitamin C, while eggs provide vitamins D and B12.
• Low Carb: This dish is naturally low in carbs, making it a great option for those on a keto or low-carb diet.
• Healthy Fats: Olive oil and eggs provide essential healthy fats that your body needs.

As someone who tries to eat balanced meals, I love how this recipe checks all the boxes. Plus, it’s gluten-free and can be easily adapted for various dietary needs.

Conclusion

This savory ground beef shakshuka recipe with perfect eggs is a must-try for anyone who loves bold flavors and hearty meals. It’s easy to customize, quick to make, and perfect for any time of day. Whether you’re hosting brunch or just want a comforting dinner, this dish delivers.

Savory Ground Beef Shakshuka Recipe with Perfect Eggs

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• Author: Tessa
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A one-pan wonder full of bold spices, hearty ground beef, and creamy eggs nestled in a luscious tomato sauce. Perfect for breakfast, brunch, or dinner!

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef (85% lean)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• Pinch of cayenne pepper
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, optional for garnish
• Crumbled feta, optional for garnish

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Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the diced bell pepper and cook for another 3 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Push the veggies to one side of the skillet and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Season with salt and pepper.
6. Once the beef is cooked, mix it with the sautéed onions and peppers.
7. Pour in the crushed tomatoes and stir to combine. Add the paprika, cumin, chili powder, and cayenne. Taste and adjust seasoning as needed.
8. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. Use the back of a spoon to make four small wells in the sauce. Crack an egg into each well, being careful not to break the yolk.
10. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set and the yolks are still slightly runny.
11. Remove the skillet from heat and sprinkle with fresh parsley and crumbled feta, if using.
12. Serve warm, straight out of the skillet, with crusty bread or pita for dipping.

Notes

[‘Let the tomato mixture simmer for at least 5-7 minutes to develop rich flavors.’, ‘Use fresh eggs for firmer whites and better poaching results.’, ‘Keep the skillet on medium-low heat when adding the eggs to avoid overcooking them.’, ‘If the sauce seems too thick, add a splash of water or stock. If it’s too thin, let it simmer for a few extra minutes to thicken.’, ‘Dice all your veggies and measure your spices beforehand to make cooking more seamless.’]

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 portion
• Calories: 350
• Sugar: 6
• Sodium: 600
• Fat: 20
• Saturated Fat: 6
• Carbohydrates: 12
• Fiber: 3
• Protein: 25

Keywords: shakshuka, ground beef, eggs, Mediterranean, one-pan meal, hearty breakfast, brunch, dinner, easy recipe