Recipe for beef mince and veggie shakshuka with golden eggs, served with toasted pita breads on the side

1 onion – peel & chop finely
2 cloves garlic – peel, grate finely & chop
500g beef mince
4 tsp Red Spice Mix
4 tomatoes – dice (½ cm)
6 eggs (from your pantry)
4 pita breads
5g fresh dill – chop leaves finely
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat the oven to 200°C, for the pita breads. If you would rather use the toaster, no need to preheat the oven. Prepare all ingredients as indicated above.

Shakshuka mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes, then add the garlic and sauté for 30 seconds. Add the mince, season generously with salt and pepper and break it apart with a spoon. Cook for 3 minutes until brown, then add the Red Spice Mix and cook for another 30 seconds before adding tomatoes and water (½ cup for 4; ¼ cup for 2; ⅛ cup for 1). Cook for 10 minutes until the tomatoes soften and the sauce thickens. Season with salt and pepper.

Eggs: Using a spoon, make a well for each egg (see quantity above) in the shakshuka mix. Crack an egg into each well and season with salt and pepper to taste. Cover with a lid or tin foil and cook for 5 minutes until the white sets, but the yolk (yellow) is still runny.

Pita breads: If using the oven, toast for 2 minutes, or pop them in the toaster until golden. Remove and cut into wedges.

Serve the shakshuka topped with the dill and the toasted pita breads on the side.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.