Shakshuka Recipe With Meat: Hearty Spiced Tomatoes and Ground Beef

This meaty shakshuka transforms the classic dish into a hearty one-pan meal that’s packed with flavor. I developed this version to satisfy bigger appetites while keeping the traditional North African character.

The ground beef adds richness and depth to the spiced tomato sauce, creating a more substantial base for the eggs. Cooking the meat first builds a solid foundation of flavor before the tomatoes and spices join the party.

You’ll end up with tender beef, perfectly poached eggs, and a boldly seasoned sauce that’s ideal for soaking up with crusty bread. It’s a complete meal that’s both comforting and impressive.

Ready in under 40 minutes, this dish works for brunch or dinner. Here’s how to make it.

Ingredients for Shakshuka Recipe with Meat

Ground beef, bold spices, and eggs nestled in rich tomato sauce. Hearty comfort in one pan.

The beef is key here. 80/20 ground chuck gives you the best flavor and juiciness—skip the lean stuff. I grab mine from Whole Foods or Costco when I’m stocking up. The tomatoes should be good quality; San Marzano if you’re feeling fancy, but any canned diced tomatoes work. Fresh cilantro and parsley add that bright finish (don’t skip them).

No ground beef? Ground lamb or turkey both work great—lamb for a richer taste, turkey for a lighter option. Out of fresh herbs? Dried oregano at half the amount can stand in. The tomato paste can be swapped with sun-dried tomato paste for a deeper flavor. If you’re sensitive to heat, dial back or omit the red pepper flakes entirely.

This tastes even better the next day once the flavors meld. Keeps in the fridge for 3-4 days and freezes well for up to 3 months. Reheat gently to avoid breaking the eggs if storing leftovers.

Step-by-Step Instructions for Shakshuka With Meat

This method delivers rich, spiced tomatoes with perfectly cooked eggs—ready in under an hour.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp Olive Oil in a large, deep skillet over medium heat. Add the 1 whole Yellow Onion (finely diced) and cook for 5-6 minutes until translucent and just beginning to soften. The onions should turn from opaque to glossy white—this builds the flavor foundation.

Stir in the 1 whole Red Bell Pepper (diced) and cook for another 4-5 minutes until it starts to soften. Then add the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Don’t let the garlic brown—it should smell sweet and pungent, not bitter.

This trio of onion, bell pepper, and garlic creates the aromatic backbone. I always let them cook until they’re just tender but not mushy—this ensures they hold their shape in the final dish.

Step 2: Brown the Ground Beef and Build the Spice Profile

Add the 1 lb Ground Beef to the skillet, breaking it up with a wooden spoon. Cook over medium-high heat for 6-7 minutes until the beef is no longer pink and begins to brown. Drain off excess fat if needed, but leave about 1 tbsp for flavor.

Stir in the 2 tbsp Tomato Paste, 1.5 tsp Ground Cumin, 1 tsp Ground Paprika, 1 tsp Ground Coriander, 0.5 tsp Red Pepper Flakes, and 1 tsp Salt. Cook for 1-2 minutes until the spices are fragrant and the tomato paste deepens in color.

This step is crucial—browning the beef and toasting the spices together creates a rich, complex base. The tomato paste should turn from bright red to a deeper brick color, signaling it’s ready for the next step.

Step 3: Simmer the Sauce to Perfection

Pour in the 2 cans Canned Diced Tomatoes (undrained) and stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

You’ll notice the liquid reducing and the flavors melding together. The sauce should be thick enough to leave a trail when you drag a spoon through it, but not so dry that it sticks to the pan. Taste and adjust seasoning if needed—this is your last chance to balance the flavors before adding the eggs.

Step 4: Poach the Eggs in the Sauce

Using a spoon, create 6 small wells in the sauce. Crack the 6 whole Large Eggs (one at a time) into each well. Cover the skillet and cook over low heat for 8-10 minutes, or until the egg whites are set but the yolks are still runny.

Check the eggs at the 8-minute mark—the whites should be opaque and the yolks should jiggle slightly when you gently shake the pan. If the sauce starts to dry out, add a splash of water to keep it loose. The eggs will continue cooking slightly after you remove the skillet from the heat, so pull them off just before they reach your desired doneness.

Step 5: Garnish and Serve

Sprinkle the 0.25 cup Fresh Cilantro and 0.25 cup Fresh Parsley (both chopped) evenly over the top. Let the shakshuka sit uncovered for 2-3 minutes to allow the herbs to soften slightly and release their aromas.

Serve the shakshuka directly from the skillet, family-style, with crusty bread for dipping. Each serving should include a generous portion of the spiced tomato-beef sauce with at least one egg. The yolks should break open when pierced, creating a creamy, rich finish that ties everything together.

Best Sauces and Condiments for This Recipe

Harissa Drizzle

For a North African kick, drizzle 1-2 tbsp harissa paste mixed with 1 tbsp olive oil over the finished dish. This adds smoky heat that complements the cumin and paprika beautifully. I use Dea harissa for authentic flavor. 🔥

Yogurt Sauce

A cooling Greek yogurt sauce balances the spices perfectly. Whisk ½ cup plain Greek yogurt with 1 tbsp lemon juice, 1 minced garlic clove, and a pinch of salt. Dollop over individual servings.

Feta Crumble

Crumbled feta cheese adds a salty tang that cuts through the richness. Use ¼ cup high-quality feta per serving. I prefer Athens brand for its creamy texture. Sprinkle just before serving so it stays fresh.

Chili Oil Finish

Heat ¼ cup olive oil with 1 tsp red pepper flakes until fragrant, then drizzle over the shakshuka. This adds a glossy sheen and extra heat. Store-bought Lao Gan Ma chili crisp works too for convenience.

Herb Garnish

Beyond the cilantro and parsley, try fresh mint leaves for a bright contrast. Tear 10-12 leaves per serving and scatter over the top. The cool mint pairs surprisingly well with the warm spices. ✨

Lemon Zest

Finely grate 1 lemon zest over the dish just before serving. This adds a citrusy lift that brightens all the flavors. Use a microplane for the finest texture. The oils in the zest make a noticeable difference.

Frequently Asked Questions