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Shakshuka bil Lahm (Libyan Meat Shakshuka)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518681
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 500 grams (1 lb) beef or lamb, cut into small cubes
- 2 bell peppers, diced
- 4 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (optional, for extra heat)
- Salt, to taste
- Pepper, to taste
- 4–6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
Directions
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the cubed meat to the skillet and cook until browned on all sides.
- Add the diced bell peppers and tomatoes to the skillet. Stir well to combine.
- Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices.
- Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together.
- Using a spoon, create small wells in the sauce and carefully crack the eggs into each well.
- Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness.
- Garnish with freshly chopped parsley or cilantro.
Equipment
Large skillet with a lid, Wooden spoon or spatula, Knife
Notes
Adjust the spice level by adding more or less cayenne pepper according to your preference.
Serve directly from the skillet or transfer to individual serving plates.
This dish is traditionally enjoyed with crusty bread or pita for dipping.
Ensure that the meat is well-browned before adding the vegetables. This step adds depth of flavor to the dish.
For a vegetarian version, you can omit the meat and increase the quantity of bell peppers or add other vegetables like mushrooms or zucchini.
Add a sprinkle of crumbled feta cheese or goat cheese on top of the shakshuka before serving.
If you prefer a spicier shakshuka, you can add a few dashes of hot sauce or chili flakes to the sauce.
Experiment with different herbs and spices such as oregano or smoked paprika to enhance the flavor profile.