Greek Beef and Feta Shakshuka

Ingredients

• 2 tbsp olive oil (For sautéing)
• 1 medium yellow onion (Finely chopped)
• 1 large red bell pepper (Stemmed, seeded, and chopped)
• 3 cloves garlic (Finely chopped or minced)
• 1 lb ground beef (About 80 percent lean)
• 1 tsp ground allspice
• 2 tsp dried oregano
• 28 oz canned whole peeled tomatoes (Do not drain; crush or break up the tomatoes and retain all of their juice)
• kosher salt (To taste)
• 6 large eggs (Cracked directly into the sauce)
• 4 oz feta cheese (Crumbled over the finished shakshuka)
• 2 tbsp fresh oregano (Chopped, for garnish)
• crusty bread or warm pita (For serving)

Steps

1. 1

   Heat the olive oil in a large oven-safe skillet or shallow Dutch oven over medium heat until shimmering. Add the chopped onion and bell pepper, season lightly with salt, and cook for 5 to 7 minutes, stirring occasionally, until softened but not browned.

2. 2

   Add the garlic and cook for about 30 seconds, stirring, until fragrant.

3. 3

   Add the ground beef. Cook, breaking it into small crumbles with a wooden spoon, until no longer pink and lightly browned, about 6 to 8 minutes. If there is a large amount of rendered fat, spoon off some, leaving enough to keep the mixture moist.

4. 4

   Stir in the allspice and dried oregano and cook for 30 seconds so the spices become fragrant.

5. 5

   Add the canned tomatoes with all of their juice. Crush any large tomatoes with the spoon, then bring the mixture to a simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables are tender. Do not drain the tomatoes; their juice is needed to create the sauce.

6. 6

   Taste the sauce and adjust the salt. Make six shallow wells in the simmering mixture, spacing them evenly, and crack one egg into each well.

7. 7

   Cover the skillet and cook over medium-low heat for 5 to 8 minutes, until the egg whites are set and the yolks are still softly runny, or cook longer if firmer yolks are preferred.

8. 8

   Remove the skillet from the heat. Scatter the crumbled feta and chopped fresh oregano over the eggs and sauce. Serve immediately with crusty bread or warm pita.

Notes

The provided page excerpt did not expose the member-only ingredient list or detailed instructions. Quantities and method are therefore reconstructed from the dish description and standard shakshuka technique. The source specifically advises not draining the tomatoes because their juice is needed for the sauce.

Nutrition per serving

• main
• one-pan
• stovetop
• Mediterranean
• Greek-inspired
• high-protein
• family-style