Shakshuka Steak and Eggs is a healthy, single skillet, 30-minute meal combining poached eggs with green salsa, tomatoes, spices, and veggies. Make it green with brussels sprouts and spinach and orange with sweet potatoes and butternut squash—the options are endless. Transform the traditional North African shakshuka into a hearty meal with thin-sliced steak.
Shakshuka Steak and Eggs
If you’re on the lookout for a versatile, hearty, and downright delicious meal that can be enjoyed at any time of the day, look no further than the Shakshuka Steak and Eggs. This culinary creation is a fusion of North African flavors and hearty ingredients, resulting in a dish that’s as satisfying as it is flavorful.
A Brief History of Shakshuka: A Global Culinary Dish
Shakshuka, originating from North Africa, has traveled the culinary world and captured the hearts of food enthusiasts across the globe. With its name derived from the Arabic word “shakshek,” which means “to shake,” this dish was traditionally made by poaching eggs in a rich tomato and chili pepper sauce, seasoned with a blend of spices. It was a nourishing and simple dish, often enjoyed by travelers and locals alike.
Over time, variations of shakshuka emerged in different cultures, each adding their unique twist to the classic recipe. The dish migrated across continents, making its way to the Mediterranean, Middle East, and beyond. Today, shakshuka has become a beloved staple in brunch menus worldwide, loved for its vibrant colors, bold flavors, and customizable ingredients.
Shakshuka Steak and Eggs: A Flavorful Fusion
Shakshuka Steak and Eggs takes the essence of the classic shakshuka and elevates it to new heights by introducing thin-sliced steak, creating a robust and protein-packed version of this dish. This contemporary twist on the classic involves a delightful blend of vegetables, spices, and eggs poached to perfection. This 30-minute meal is a harmonious fusion of textures and tastes, offering a hearty and wholesome option for any time of the day.
Ingredients for Shakshuka Steak and Eggs:
Colors and Flavors:
- Olive oil
- Garlic
- White onion
- Red bell pepper
- Red San Marzano tomatoes: Use a can of peeled whole tomatoes
- Green salsa: Use Hernandez green salsa
- Green Brussels sprouts
- Green baby spinach
- Green zucchini
- Orange sweet potatoes: or substitute butternut squash
- Spices: paprika, cumin, coriander, sea salt, black pepper,
- Hearty options: thin-sliced steak, sausage, beef, pork, chicken
- Fresh squeezed lemon juice
- Eggs
- Za’atar spice blend
Garnish choices:
- Greek yogurt or Feta cheese
- Avocado: slices or smashed
- Red pepper flakes
- Fresh Parsley and Cilantro: chopped
- Crusty bread or pita
Cooking Tools:
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This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make Shakshuka Steak and Eggs:
Prepare the Ingredients: If using steak, cut it into small pieces and brown them in a medium-sized frying pan. Once done, set the steak aside.
Sauté the Aromatics: Heat 1 Tablespoon of olive oil in the pan and sauté the minced garlic for about a minute. Add the finely diced onions, diced red bell pepper, sweet potatoes, and Brussels sprouts. Cook over medium heat until the onions are translucent and the Brussels sprouts are tender, approximately 5 minutes.
Add Greens and Spices: Incorporate the baby spinach and shredded zucchini into the mix. Sprinkle in the smoked sweet paprika, cumin, coriander, salt, and black pepper. Stir the ingredients well.
Reintroduce the Steak: Return the browned steak to the pan, ensuring that the flavors intermingle.
Sauce Creation: Pour in the Hernandez Salsa Verde and the San Marzano peeled whole tomatoes. Break up the tomatoes into smaller pieces using a spatula.
Poaching Eggs: As the sauce simmers gently, create small wells using a large spoon and carefully crack the eggs into each well.
Cook to Perfection: Reduce the heat to low, cover the pan, and allow the dish to cook for 5-8 minutes. This will result in eggs cooked to your preferred level of doneness.
Finishing Touches: Once the eggs are cooked, sprinkle the dish with the Za’atar spice blend, a fragrant mixture of Middle Eastern herbs and sesame seeds.
Garnish and Serve: Embellish the Shakshuka Steak and Eggs with a dollop of Greek yogurt or crumbled Feta cheese, slices or smashed avocado, red pepper flakes, and freshly chopped parsley and cilantro. This vibrant medley of colors and flavors adds a final flourish to the dish.
Accompaniments: Present this culinary masterpiece with toasted baguette slices or warm pita bread, ideal for soaking up the sumptuous sauce.
The Shakshuka Steak and Eggs is a dazzling example of how culinary traditions evolve and adapt over time. From its humble beginnings in North Africa to its modern-day transformation into a hearty fusion delight, this dish captures the essence of cross-cultural culinary creativity. By infusing the warmth of spices, the richness of steak, and the comfort of eggs, this 30-minute meal is a testament to the power of food to bring people together in the universal language of taste and aroma.
–Kim
Shakshuka Steak and Eggs
Ingredients
Shakshuka
- 1 Tablespoon olive oil
- 4 teaspoons minced garlic
- 1 medium white onion finely diced
- 1 red bell pepper diced
- 1 ½ cups Brussel sprouts thinly sliced
- ½ cup sweet potatoes or butternut squash diced
- 2 cups baby spinach roughly chopped
- ½ cup zucchini shredded
- ½ pound thin sliced steak or left-over sausage, beef, pork, chicken
- 2 teaspoons smoked sweet paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can 14.5-ounce San Marzano peeled whole tomatoes
- 2 cups Hernandez Salsa Verde
- 1 Tablespoon fresh-squeezed lemon juice
- 6 large eggs
- Za’atar spice blend
Garnish:
- Greek yogurt or Feta cheese
- Avocado slices/smashed
- Red pepper flakes
- Fresh Parsley and Cilantro chopped
- Crusty bread or pita
Instructions
- For thin-sliced steak, cut into small pieces. Brown steak in medium sized frying pan or ceramic coated cast iron. Remove steak and set aside.
- Add 1 Tablespoon olive oil to pan. Saute garlic for 1 minute. Then add onions, peppers, potatoes, Brussels sprouts on medium heat until onions are translucent, about 5 minutes. Add spinach, zucchini, and spices.
- Return steak to pan. Add green salsa, canned tomatoes, lemon juice, salt and pepper. Break up tomatoes into small pieces with spatula.
- When sauce is lightly simmering, use a large spoon to make wells in the sauce and crack the eggs into each well.
- Reduce the heat to low, cover the pan and cook for 5-8 minutes or until the eggs are cooked to your liking.
- Sprinkle with Za’atar seasoning. Garnish as desired.
- Serve with toasted baguette or pita.
Notes
Recipe Inspired by KrollsKorner.com
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