How to Make Shakshuka with Minced Meat and Colorful Vegetables: A Modern Twist on a Traditional Dish
Introduction
Shakshuka is one of the most beloved dishes across North Africa and the Middle East, particularly in Egypt, Tunisia, Morocco, and the Levant. Traditionally made with tomatoes and eggs, shakshuka has evolved over time with countless variations. In this article, we’ll explore a hearty and flavorful version that incorporates minced meat, a rainbow of hot peppers, fresh herbs, and eggs. This upgraded shakshuka makes for a complete meal—rich in protein, fiber, vitamins, and flavor.
Why Choose Shakshuka?
Shakshuka is more than just a delicious dish. It’s:
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Economical: Uses simple, everyday ingredients
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Quick: Ready in under 30 minutes
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Nutritious: Packed with vegetables and protein
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Versatile: Great for breakfast, lunch, or dinner
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Customizable: Adapt it to suit your tastes or dietary needs
Whether you're cooking for your family or want an impressive yet simple dish for guests, this shakshuka with minced meat is a perfect choice.
Ingredients
Here is a full list of the ingredients you'll need for this recipe:
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500 grams (1.1 lbs) minced meat (beef or lamb)
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1 large onion, finely chopped
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A small bunch of fresh cilantro, finely chopped
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1 green chili pepper
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1 yellow chili pepper
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1 orange chili pepper
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1 red chili pepper
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4–5 medium tomatoes, grated or finely chopped
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2 tablespoons tomato paste (optional, for deeper flavor)
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Cooking oil or olive oil
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Salt, to taste
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Black pepper, to taste
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Ground cumin, paprika, ground coriander, and chili flakes (optional but recommended)
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Eggs – one per person (e.g., 4 eggs for 4 servings)
Step-by-Step Preparation
1. Prep the Ingredients
Before cooking:
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Wash all vegetables thoroughly.
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Chop the onions and cilantro finely.
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Slice the chili peppers into thin strips.
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Grate or finely chop the tomatoes.
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Mix tomato paste with a splash of water if using.
Having everything prepped ahead will make cooking faster and smoother.
2. Sauté the Onion
In a large skillet or sauté pan, heat a tablespoon or two of oil over medium heat. Add the chopped onions and cook until golden and slightly caramelized. This step builds a deep, savory base for your shakshuka.
3. Cook the Minced Meat
Add the minced meat to the pan with the sautéed onions. Break up any large clumps using a wooden spoon and cook until browned. At this point, season with salt, black pepper, cumin, paprika, ground coriander, and a pinch of chili flakes (adjust spice to your taste).
Let the meat cook until fully done and any released water has evaporated, and it starts to slightly crisp.
4. Add the Peppers and Tomatoes
Stir in the sliced chili peppers. Cook for a few minutes until they soften slightly. Then, add the grated tomatoes and tomato paste (if using). Mix everything well to combine.
Lower the heat and let the mixture simmer for 10–15 minutes, uncovered. The sauce should thicken slightly and develop a rich flavor.
5. Add the Fresh Cilantro
Once the mixture has thickened, stir in the chopped cilantro. Fresh herbs add brightness and aroma to balance the richness of the meat and tomatoes.
6. Add the Eggs
Make small wells in the mixture using a spoon—one for each egg. Carefully crack an egg into each well. Sprinkle each egg with a little salt and pepper.
Cover the pan with a lid and let the eggs cook until the whites are set and the yolks are still slightly runny, or until done to your liking. This usually takes 5–7 minutes.
Serving Suggestions
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Serve the shakshuka hot, straight from the skillet or transfer to a serving dish.
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Garnish with extra fresh cilantro or a sprinkle of paprika for presentation.
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Accompany with warm pita bread, toasted baguette, or crusty flatbread.
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A side of fresh salad or yogurt can complement the meal perfectly.
Variations You Can Try
1. Vegetarian Shakshuka
Skip the meat and add mushrooms, potatoes, or zucchini instead.
2. Extra-Spicy Version
Increase the number of chili peppers or add hot sauce or harissa to the tomato base.
3. Cheesy Shakshuka
Sprinkle some crumbled feta or shredded cheddar cheese over the top before covering the pan.
4. Baked Shakshuka
Transfer the mixture to an oven-safe dish, add the eggs, and bake at 180°C (350°F) until the eggs are set.
5. Mexican-Inspired
Add black beans, corn, and taco seasoning for a fun twist.
Nutritional Benefits of This Shakshuka
Each component of this dish brings health benefits:
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Eggs: High in protein, vitamin D, and healthy fats.
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Tomatoes: Rich in vitamin C, potassium, and lycopene (a powerful antioxidant).
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Minced meat: Provides iron, zinc, and B12 for energy and immunity.
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Cilantro: Supports digestion and detoxification.
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Chili peppers: Boost metabolism and circulation.
Together, these ingredients create a balanced and satisfying meal.
Tips for Perfect Shakshuka
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Use ripe, juicy tomatoes for the best flavor.
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If you prefer less spice, reduce the number of chili peppers or remove the seeds.
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Don’t overcook the eggs—runny yolks add richness and texture.
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Add a splash of lemon juice at the end to brighten the flavor.
Is Shakshuka Kid-Friendly?
Absolutely! Just make a milder version by omitting or reducing the hot peppers. You can also chop the vegetables more finely so they're less noticeable, making it easier for picky eaters to enjoy.
Can I Make a Low-Calorie or Diet Version?
Yes, shakshuka can be easily adapted for low-calorie or high-protein diets:
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Use lean minced beef or turkey, or skip the meat entirely.
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Use less oil and a nonstick pan.
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Add extra vegetables like spinach, bell peppers, or kale.
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Serve without bread or pair with whole grain options.
Storing and Reheating
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The tomato-meat mixture (without eggs) can be stored in an airtight container in the fridge for up to 3 days.
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To serve later, reheat the base, crack fresh eggs on top, and cook as usual.
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Avoid freezing after adding eggs, as the texture may change.
Final Thoughts
Shakshuka with minced meat and colorful vegetables is a flavorful twist on the traditional classic. It’s hearty, wholesome, and incredibly easy to make. Whether you’re cooking for a weekday breakfast or a weekend brunch, this dish never fails to impress. Feel free to experiment with different vegetables, spices, or cheeses to make it your own.