What are the main ingredients in Saucy Beef Shakshuka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional)

What is the nutritional information of Saucy Beef Shakshuka?

Calories: 669, Carbs: 49 grams, Fat: grams, Protein: 37 grams, Sugar: 24.3 grams, Salt: 1759 grams

How do I prepare Saucy Beef Shakshuka?

FRY THE MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally). SHAKSHUKA SAUCE: Add the diced onion and fry until soft, 3-4 minutes. Add the grated garlic, the harissa paste, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning. OPTIONAL EGG: Place a pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. IT’S READY: Dish up a generous helping of the beef mince shakshuka. Top with the fried eggs (if using). Sprinkle over the chopped peppers and garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!

What should be prepared from my kitchen to make Saucy Beef Shakshuka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s (optional)

Saucy Beef Shakshuka

Name: Saucy Beef Shakshuka
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Egg/s (optional)

Shakshuka may be the ultimate “breakfast-for-dinner” meal. Our version combines beef mince, a shakshuka spice medley, tomatoes, and harissa paste. Sprinkled with chopped piquanté peppers, garnished with fresh coriander, and served with crispy poppadoms on the side. Add fried eggs for extra protein, and you’ve got yourself a showstopper, Chef!

Saucy Beef Shakshuka

with crispy poppadoms & piquanté peppers

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Mince
Fresh Coriander
Garlic Clove
Garlic Cloves
Onion
Onions
Pesto Princess Harissa Paste
Piquanté Peppers
Poppadoms
Shakshuka Spice
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s (optional)

Serves 1

FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook, 3-4 minutes (shifting occasionally).
SHAKSHUKA SAUCE
Add the diced onion and fry until soft, 3-4 minutes. Add the grated garlic, the harissa paste, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 150ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 1 egg (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S READY
Dish up a generous helping of the beef mince shakshuka. Top with the fried egg (if using). Sprinkle over the chopped peppers and garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!

Free-range Beef Mince - 150g
Onion - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 30ml
Tomato Paste - 7,5ml
Shakshuka Spice - 15ml
Tomato Passata - 200ml
Poppadoms - 2
Piquanté Peppers - 20g
Fresh Coriander - 3g

Download the Recipe

Serves 2

FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally).
SHAKSHUKA SAUCE
Add the diced onion and fry until soft, 3-4 minutes. Add the grated garlic, the harissa paste, the tomato paste, and the shakshuka spice. Fry until fragrant, 2-3 minutes (shifting occasionally). Mix in the tomato passata and 300ml of water. Simmer until reduced and thickened, 12-15 minutes. Add a sweetener and seasoning.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 2 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S READY
Dish up a generous helping of the beef mince shakshuka. Top with the fried eggs (if using). Sprinkle over the chopped peppers and garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!

Free-range Beef Mince - 300g
Onion - 1
Garlic Clove - 1
Pesto Princess Harissa Paste - 60ml
Tomato Paste - 15ml
Shakshuka Spice - 30ml
Tomato Passata - 400ml
Poppadoms - 1
Piquanté Peppers - 40g
Fresh Coriander - 5g

Download the Recipe

Serves 3

FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally).
SHAKSHUKA SAUCE
Add the diced onion and fry until soft, 4-5 minutes. Add the grated garlic, the harissa paste, the tomato paste, and the shakshuka spice. Fry until fragrant, 3-4 minutes (shifting occasionally). Mix in the tomato passata and 450ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 3 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S READY
Dish up a generous helping of the beef mince shakshuka. Top with the fried eggs (if using). Sprinkle over the chopped peppers and garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!

Free-range Beef Mince - 450g
Onions - 2
Garlic Cloves - 2
Pesto Princess Harissa Paste - 85ml
Tomato Paste - 22,5ml
Shakshuka Spice - 45ml
Tomato Passata - 600ml
Poppadoms - 1
Piquanté Peppers - 60g
Fresh Coriander - 8g

Download the Recipe

Serves 4

FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook, 5-6 minutes (shifting occasionally).
SHAKSHUKA SAUCE
Add the diced onion and fry until soft, 4-5 minutes. Add the grated garlic, the harissa paste, the tomato paste, and the shakshuka spice. Fry until fragrant, 3-4 minutes (shifting occasionally). Mix in the tomato passata and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. Add a sweetener and seasoning.
OPTIONAL EGG
Place a pan over medium-high heat with a drizzle of oil. Crack in 4 eggs (optional) and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S READY
Dish up a generous helping of the beef mince shakshuka. Top with the fried eggs (if using). Sprinkle over the chopped peppers and garnish with the chopped coriander. Serve the crispy poppadoms on the side for dunking. Well done, Chef!