If you are looking for alternative Christmas dinner ideas for a crowd to spice up the usual dishes on the table, we have a unique Christmas recipe for you!
Traditional shakshuka a one-pan Arabic dish that is not one of the usual Christmas party foods. However, the colours and flavours of the red tangy tomato base, sweet crunchy vegetables, and savoury baked eggs hints of Christmas! It doesn’t hurt that it is such a quick and easy recipe to cook for the holidays as well!
And since it is the time for feasting, we want some meat in our Shakshuka recipe. You can use minced chicken, pork, or sausage but for Christmas, let’s have something decadent. Here is home cook Vivian Tan’s recipe for Beef Shakshuka that can feed a hungry Christmas crowd!
Beef Shakshuka
This minced Beef Shakshuka recipe is also a great dish to enjoy on non-festive season too!.In fact, it makes a great keto dish as we have used Del Monte’s tomato paste instead of tomato sauce.
Del Monte’s tomato paste is made up of 100% fresh tomato with no sugar added, so its natural flavour intensifies the taste of the dish and makes it exceptionally appetising! To make it a true Keto dish, remember to replace the sugar with a low sugar sweetener like Monk Fruit Sweetener.
Del Monte Tomato Paste
Here are the ingredients you will need for this unique Christmas dish: minced beef, olive oil, onion, garlic, capsicum, tomatoes, ground coriander, sweet paprika, ground cumin, sugar, salt, pepper, eggs, parsley, and Del Monte tomato paste.
The first step is to cook the vegetables and minced beef.
Heat the olive oil in a large skillet and add the onions, capsicums, garlic, spices, salt and pepper. Sauté for 10 minutes or until the vegetables have softened.
Add the chopped onions, capsicums, garlic, and spices to a frying pan
Stir fry until the vegetables are soft
Add the tomatoes, tomato paste, and sugar. Mix well and add the minced beef. Stir fry and cook for five minutes or until the beef is cooked through and the juices have seeped out. #Tip: if the mixture looks a little dry, add some water and mix well.
Add the tomatoes, tomato paste and sugar, then mix well
Add the minced beef and stir fry until the juices have seeped out
Once the beef is cooked, simmer the dish for 10-12 minutes until the sauce begins to reduce. Do a taste test here and adjust the seasoning to your preference.
Simmer the mixture for 10-12 minutes or until the sauce reduces
The second step is to add and cook the eggs.
With a large scoop, make five indentations or “wells” by pressing the rounded side of the scoop into the mixture. Ensure that the “wells” are evenly spaced out. #Tip: if your skillet is big enough, you can add more “wells”!
Use the back of a scoop to make wells in the shakshuka mixture
Gently crack an egg into each indentation.
Gently crack an egg into each well
Reduce the heat and cover the skillet with the lid and let the eggs cook until the white are set.
Cover and let the eggs cook until the whites have firmed
Lastly, uncover the skillet and garnish your Beef Shakshuka with parsley and serve hot. For spicy lovers, you can add crushed red pepper too!
Garnish with fresh parsley and your Beef Shakshuka is ready!
Get the recipe here!
- CourseMain Dish
- CuisineAsian, Middle Eastern
- KeywordBeef Shakshuka
- 6tbsp olive oil
- 500g minced beef
- 1 1/2 large yellow onionchopped
- 3 capsicumschopped
- 4cloves garlicpeeled and chopped
- 1cup Del Monte Tomato Paste
- 3tsp ground coriander
- 3tsp sweet paprika
- 1 1/2tsp saltto taste
- 1 1/2tsp pepperto taste
- 5 large eggs
- Parsley leavesto garnish
- Red pepper flakesoptional
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Heat 6 tbsp olive oil in a large skillet. Add the onions, green peppers, garlic, spices, salt and pepper. Stir fry for 10 minutes until the vegetables have softened.
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Add the tomatoes, tomato paste, and sugar. Mix well and add the minced beef. Stir and cook for 5 minutes. #Tip: if the mixture looks too dry, add some water to the mixture and mix well.
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Once the beef is cooked, let the mixture simmer for 10-12 minutes until the sauce begins to reduce. Do a taste test and adjust the seasoning to your liking.
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Using the back of a scoop, make 5 indentations, or “wells,” in the tomato mixture. Make sure the indentations are evenly spaced out. Gently crack an egg into each indention.
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Reduce the heat, cover the skillet with the lid, and cook on low until the egg whites are set.
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Uncover the skillet and garnish with parsley. You can add more black pepper or crushed red pepper, if you like. Serve hot.
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