Beef Shakshuka

cooking-time10 mins cooking-servings3-4 SERVINGS


  • 300g Sadia Beef Minced
  • 6 eggs
  • 3 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, sliced
  • I red capsicum, diced
  • 1 canned tomatoes (about 400g), diced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander 
  • 1/2 cup water
  • Sea salt 
  • Parsley and mint, chopped
  • Extra virgin olive oil 


  1. Saute diced onion for a good 5 minutes until translucent. Add a pinch of salt to draw out the moisture. 
  2. Add the capsicum and garlic and continue to saute for a further 3 minutes. 
  3. Add in the minced beef, paprika, cumin, coriander. Once the meat is browned, add in the canned tomatoes and water. Lower the heat and simmer away for 8-10 minutes until thickened. 
  4. Use the back of the spoon to make indentations. Gently drop in the eggs. 
  5. Cover the pan and simmer for 4 minutes. The yolk will be soft and runny. 
  6. Garnish with chopped mint and parsley. Drizzle some extra virgin olive oil and it's ready to be served!

Beef Minced

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