Beef Ragù Shakshuka (a hearty Italian twist to a Middle Eastern Favourite)
In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty ragù.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp EV olive oil
- 1 medium onion (chopped)
- 1 medium carrot
- 1 red capsicum (bell pepper (or a mix of colours))
- 1 stalk celery
- 250 g lean minced beef
- 1/2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp hot smoked paprika
- 800 g canned chopped tomatoes
- 2 tbsp sundried tomato paste
- 1 tsp salt
- 1/2 tsp white sugar
- freshly ground black pepper
- 6 eggs
- cheese of your choice (feta, mozzarella, cheddar)
- small handful parsley (chopped)
Instructions
- 1
Chop up the onion, carrot and celery to a small dice, fairly equal size to make our soffrito.
- 2
Chop up the capsicum (bell pepper) to about an inch (2.5cm) square.
- 3
Heat the olive oil on medium-low heat, in a medium-sized frying pan or shallow casserole dish and fry the soffrito for 2 minutes, stirring regularly.
- 4
Increase the heat to high and add the beef. Break it up and stir vigorously to brown, for about 2 minutes. Lower the heat to medium if the soffrito starts to burn.
- 5
Add the cumin and paprika. Stir it all around for another 30 seconds. Don't worry if it's dry.
- 6
Add the capsicum (bell pepper), chopped tomatoes, the sundried tomato paste, the salt and the sugar. Increase the heat, stir, and bring to a boil. Then, lower the heat right down, and simmer, uncovered, for 30 minutes, stirring once or twice during that time.
- 7
At the end of the 30 minutes, check seasoning, add more salt if you need it, and some freshly ground black pepper. Give the shakshuka base a good stir, then it's time to drop the eggs in.
- 8
Make a small well in the beef ragù, and add the eggs in, one at a time, spacing them out, with one egg in the middle, and the other 5 all around. Cover and cook for 5-10 minutes until they are just set. The time will depend on how you like your eggs. I like the whites set but the yolk, still very runny, so 5 minutes is as long as I cook it at this stage.
- 9
When you are happy with the eggs, top it with plenty of freshly ground black pepper, some freshly chopped parsley and cheese, if you're using it. Take it to the table and serve immediately.