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Diced Beef 3 ways- Beef Shakshuka
- , by Ann Wolki
- 1 min reading time
Following on from last weeks recipe of Beef Hot pot here's another version of serving it. Shakshuka is basically poached eggs cooked in a tomato mixture. This can be served for breakfast, lunch or dinner. Garnish with fresh herbs & chilli and serve with buttered sourdough.
The Recipe
Beef hot pot recipe can be found here
1-2 eggs per person
1/2 cup crumbled feta
Herbs- parsley or coriander
Sourdough with butter to serve
The Method
- Using a high sided fry pan add in your pre cooked beef hot pot. Try pick a pan size that's suitable for how much you need to warm up. Don't spread too thin as you want the eggs to bake in it, not just on top.
- Heat on medium with the lid on, when you start to see small bubbles get a spoon and make some indentations in the mixture to crack your eggs into.
- Crack your eggs into the holes and then place the lid on top to steam the eggs.
- You can place the dish into the oven and bake it, but I find it easier to stick to the stove top.
- Once all the whites have cooked through (roughly 3 minutes) you're ready to serve. Try not to overcook as you want the yolks to still be runny.
- Garnish with crumbled feta, fresh herbs and chilli if you desire.
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