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Beef shakshuka with four softly cooked eggs and minced parsley

Beef Shakshuka With Eggs for Full GAPS

Four softly cooked eggs in a chunky beef, tomato and red pepper sauce with homemade ghee, cumin, paprika, thyme and minced parsley. A one-pan Full GAPS breakfast or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: GAPS, Israeli
Ingredients Equipment Method Notes

Ingredients
  

  • 28 ounces plain crushed tomatoes packed in glass only tomatoes, tomato puree and optional salt; include liquid
  • 2 red bell peppers cored, seeded and sliced
  • 1 pound fresh ground beef
  • 4 eggs
  • 1/4 cup fresh parsley minced; or the same amount cilantro
  • 2 tablespoons homemade ghee prepared ahead
  • 4 cloves garlic minced or crushed
  • 2 teaspoons ground cumin pure single spice
  • 2 teaspoons paprika pure single spice
  • 1 1/2 teaspoons sea salt divided: one-third with peppers, two-thirds with sauce
  • 1 teaspoon dried thyme

Equipment

  • Large wide skillet with lid and capacity for sauce plus four eggs
  • Spatula and serving spoon
  • Knife and board
  • Measuring spoons

Method
 

  1. Heat the ghee in a large skillet over medium-high heat. Add the sliced peppers and one-third of the measured sea salt. Saute about 5 minutes, stirring, until wilted and beginning to brown lightly.
  2. Add the cumin, paprika and dried thyme. Saute 1 to 2 minutes more, stirring, until fragrant. Do not leave the spices dry against the hot pan.
    Wilted red pepper strips with ghee cumin paprika and dried thyme before adding sauce
  3. Add the ground beef, tomatoes with their liquid, and remaining salt. Break the meat into small pieces with a spatula, then stir in the garlic. Lower to medium-low and simmer about 15 minutes until the beef is cooked and the sauce has body.
  4. Make one indentation in the sauce per egg and crack an egg into each. Cover about 5 minutes to cook gently until whites are opaque and set while yolks remain soft. Spoon hot sauce over the top of the whites if needed. Use a suitably larger pan or separate batches when doubling.
    Four raw eggs in wells of cooked beef tomato and pepper sauce before covering
  5. Scatter the minced parsley over the cooked skillet and serve, dividing the eggs and beef-and-pepper sauce between portions.

Notes

Full GAPS: Use plain additive-free tomatoes and prepared homemade ghee. This recipe includes the pound of beef and all four eggs. No cheese or bread is required.
Timing: About 10 minutes prep and 25 minutes cooking, approximately 35 minutes total, with ghee already prepared. Follow the physical cues for peppers, sauce, cooked beef and set egg whites.
Salt and scaling: Use one-third of the measured salt with peppers and the remaining two-thirds with sauce. The 2× control doubles ingredients; use a bigger pan or separate batches and one well per egg.
Make ahead: Cook the beef-and-tomato sauce, cool and cover for refrigeration or freeze portions before adding eggs. Thaw in the refrigerator, reheat to a simmer and finish with eggs. Cooked egg leftovers can be warmed gently but yolks cook further.

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