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)
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.