When it comes to planning dinners for my family, it’s been a little more complicated than usual lately now that I’m trying to lose this baby weight. I’m trying to eat high protein and low carb (not no carb though!); meanwhile, I have a toddler who loves all things bread! I also have a husband to please, not to mention a sink I would prefer not to load up with dishes given the lack of extra time and sleep lately (having a newborn in the house and all!).
I love shakshuka of any kind because I can make it in one pan pretty quickly, and it’s packed with protein. AND I pretty much love runny eggs with any meal. If you don’t like runny eggs though, you can easily cook this dish so that the eggs are fully cooked- I had to do this when I was pregnant. It’s still absolutely delicious! My son loves to have the naan on the side to dip into his serving, and since I’m going low carb, I can pass on that part.
It doesn’t get much easier (or cheaper) than this shakshuka recipe. Seriously- all of these ingredients I have in my pantry or refrigerator at any given time. Easy, yummy, and cheap are the way I like my weeknight dinners 🙂
Start with a cast iron (or if you don’t have a gas stove, simply use a large saucepan that is oven safe). Heat the olive oil over medium-high heat, then add the onion, pepper, and garlic. Saute them until they are soft, about 5 minutes or so.
Then add your cumin, paprika, and cilantro, and stir to coat the veggies. Now, add the ground beef and salt. If you’d like an even healthier version of this, substitute half of the ground beef with ground turkey. I do this with tons of recipes that call for ground beef. I wouldn’t substitute the beef with turkey completely because the flavor will be completely different, but half turkey is a great way to add lean, low calorie protein. Cook until the meat is browned, then add the cans of fire roasted tomatoes and tomato sauce. Allow this to simmer for a bit so that the flavors can develop.
Now the final, and best step of this recipe: one at a time, dig 4-5 wells into the sauce, and crack an egg into each.
Move the saucepan to an oven that’s been preheated to 375 degrees and allow to cook for 7-12 minutes until eggs are a desired consistency. It will take less time for runny eggs, but fully cooked yolks will take 10-12 minutes. Top the dish with feta and red pepper flakes, and serve family style in the center of the table with a big spoon and warm naan on the side.
If your family loves spicy food, add your favorite hot sauce or red pepper flakes to the sauce while cooking! That’s what I would do if we didn’t have a toddler to share dinner with.
Enjoy this yummy recipe, then enjoy not having very much to clean up afterwards- the very best part of one pan meals!
2 tbsp olive oil
1 medium onion, diced
1 red pepper, diced
2 tsp minced garlic
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried cilantro
1 tsp salt
1 1/2 lb ground beef
1 14 oz can fire roasted tomatoes
1 14 oz can tomato sauce
4-5 eggs eggs
Red pepper flakes (to taste)
Naan (for serving)
1. In large cast iron or oven-safe saucepan, heat olive oil over medium-high heat. Add the onion, pepper, and garlic and cook until softened, about 5 minutes.
2. Add cumin, paprika, and cilantro to the saucepan. Stir, and cook for another 2 minutes.
3. Add the ground beef and salt. Cook until the meat is browned.
4. Add the tomatoes and tomato sauce. Stir and reduce heat to low. Allow to simmer for 15 minutes.
5. One at a time, dig 4-5 wells into sauce and crack an egg into each.
7. Move saucepan to 375 degree oven for 7-12 minutes until eggs are desired consistency.
8. Top with feta and red pepper flakes. Serve with warm garlic naan.