Shakshuka Recipe with Meat: A Flavorful Middle Eastern Breakfast Staple
Guide or Summary：IngredientsInstructionsEmbark on a culinary journey to the vibrant streets of Morocco and Israel with a tantalizing Shakshuka recipe that i……
Guide or Summary：
Embark on a culinary journey to the vibrant streets of Morocco and Israel with a tantalizing Shakshuka recipe that incorporates the rich flavors of meat. This traditional Middle Eastern dish has been embraced by home cooks and professional chefs alike, making it a staple in breakfast menus worldwide. By infusing the classic Shakshuka with savory meat, this recipe promises a hearty, satisfying meal that's perfect for any time of day.
Ingredients
- 6 large eggs
- 2 medium tomatoes, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- 1/2 cup beef broth (or any meat broth of your choice)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
1. **Prepare the Vegetables:** Begin by washing and dicing the tomatoes, finely chopping the onion, and mincing the garlic. Slice both bell peppers into thin strips.
2. **Sauté the Onion and Garlic:** In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
3. **Add the Bell Peppers:** Introduce the sliced bell peppers to the skillet and continue to sauté until they begin to soften, about another 5 minutes.
4. **Cook the Tomatoes:** Add the diced tomatoes to the skillet, along with the chicken and beef broth, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer. Simmer for about 10-15 minutes until the sauce thickens and the flavors meld together.
5. **Create Wells in the Sauce:** Using a spoon, create 6 wells in the tomato and pepper sauce, evenly spaced in the skillet.
6. **Crack the Eggs:** Crack one egg into each well, ensuring that the yolk remains intact.
7. **Cook the Eggs:** Cover the skillet with a lid and cook over low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
8. **Finish with Feta and Parsley:** Remove the skillet from the heat and sprinkle the crumbled feta cheese over the eggs. Garnish with chopped fresh parsley for added color and freshness.
9. **Serve:** Serve the Shakshuka with meat immediately from the skillet, allowing guests to enjoy the warm, aromatic dish straight from the stove.
This Shakshuka recipe with meat is not just a dish; it's an experience. The harmonious blend of smoky spices, fresh vegetables, and tender meat creates a flavor profile that's both comforting and invigorating. Whether enjoyed for breakfast, brunch, or even as a light dinner, this Middle Eastern classic is sure to become a favorite in your kitchen. So, gather your ingredients, roll up your sleeves, and embark on a journey to taste the rich, savory flavors of Shakshuka with meat. Your taste buds will thank you!