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Shakshuka is definitely making the rounds these days. Try this version to amp it up and turn this popular dish into a well-rounded dinner.
1 tablespoon olive oil
1 large onion, diced
1 pound ground beef
2 teaspoons paprika
2 teaspoons Ta’amti Harissa
2 teaspoons cumin
1 teaspoon garlic powder
salt, to taste
pepper, to taste
16 ounces Tuscanini Tomato Sauce
14 ounces Tuscanini Diced Tomatoes
4 eggs
fresh parsley, to garnish
pita bread (or your favorite bread), for serving (optional, omit on Passover)
In a skillet or oven-safe deep frying pan, heat oil. Add onions and sauté, then add beef, mixing until browned and crumbled.
Add paprika, harissa, cumin, garlic powder, salt and pepper and mix again.
Preheat oven to 375 degrees Fahrenheit.
Add tomato sauce and diced tomatoes to the pan. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
Make four wells for the eggs and drop them in. Carefully transfer to the oven and cook for 10 minutes, or until eggs are done to your liking. Garnish with parsley and serve with warm pita bread.
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