Coconut beef shakshouka with eggs

Name: Coconut beef shakshouka with eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern Fusion
Ingredients: 1 tbsp coconut oil (14g); 1/2 onion (72g); 1 garlic clove (3g); 1/2 lb ground beef(90%/10%) (230g); 1 tsp ground cumin (3g); 1 tsp paprika (2.10g); 1/2 tsp red pepper (spice) (0.90g); 1 serrano pepper (6g); 1 yellow or green pepper (190g); 1 can canned tomatoes (420g); 2 tbsp canned tomato paste (33g); 4 eggs (220g); 1 cup onion (70g); 1 dash salt (0.40g); 1 dash black pepper (1/10g)

Coconut Beef Shakshouka with Eggs combines ground beef, spices, and tomatoes, topped with eggs for a hearty meal. This variant of the traditional shakshouka is infused with coconut oil, adding a unique twist to the classic flavors.

09 Feb 2026
Cook time 25 min
Prep time 10 min

Ingredients:

1 tbsp coconut oil
1/2 onion
1 garlic clove
1/2 lb ground beef(90%/10%)
1 tsp ground cumin
1 tsp paprika
1/2 tsp red pepper (spice)
1 serrano pepper
1 yellow or green pepper
1 can canned tomatoes
2 tbsp canned tomato paste
4 eggs
1 cup onion
1 dash salt
1 dash black pepper

Coconut Beef Shakshouka with Eggs is a delightful twist on the traditional North African and Middle Eastern dish. The combination of rich flavors from the coconut oil, ground beef, and a variety of spices along with the sweetness from the peppers and tomatoes makes this a hearty and flavorful meal. This dish is perfect for any time of the day – be it breakfast, brunch, lunch, or dinner.

Instructions:

1. Prepare Ingredients: Before starting, make sure all your ingredients are prepped. Finely chop the onions and serrano pepper, mince the garlic, and chop the bell pepper.

2. Heat the Pan: In a large skillet, heat 1 tablespoon of coconut oil over medium heat until melted and shimmering.

3. Sauté Onions and Garlic: Add the finely chopped onion (72g) and minced garlic (3g) to the pan. Sauté for about 3-4 minutes until the onions are soft and translucent.

4. Cook the Beef: Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it's browned and cooked through. This should take about 6-8 minutes.

5. Spice it Up: Stir in the ground cumin (1 tsp), paprika (1 tsp), and red pepper (½ tsp). Cook for another minute to let the spices bloom.

6. Add Peppers: Mix in the chopped serrano pepper (6g) and the chopped yellow or green bell pepper (190g). Sauté for about 5 minutes until the peppers are tender.

7. Combine Tomatoes: Pour in the can of diced tomatoes (420g) and add 2 tablespoons of tomato paste (33g). Stir well to combine all ingredients. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.

8. Season: Add a dash of salt and black pepper to taste. Stir well.

9. Make Wells for Eggs: Using a spoon, make four wells in the beef and tomato mixture. Crack one egg into each well.

10. Cook Eggs: Reduce the heat to low, cover the skillet, and cook until the eggs are set to your desired doneness. This usually takes about 5-7 minutes for runny yolks or longer if you prefer firmer yolks.

11. Garnish: If desired, sprinkle with the extra finely chopped onion (70g) for added freshness and crunch.

12. Serve: Spoon the shakshouka onto plates, ensuring each serving has an egg. Enjoy hot straight from the pan with your favorite bread or side.

Coconut Beef Shakshouka with Eggs is not just a feast for the eyes but also a delight for your taste buds. This dish brings together the robust flavors of spiced beef, sweet peppers, and creamy eggs all harmonized by the tropical touch of coconut oil. With the right balance of spices and careful preparation, you can serve a meal that is both comforting and exotic. Enjoy this wonderfully versatile dish with family and friends, and relish in the warm, rich flavors that each bite brings.

Coconut beef shakshouka with eggs FAQ:

How long does it take to prepare and cook Coconut Beef Shakshouka with Eggs?

The entire dish can be prepared and cooked in under an hour. This includes about 15-20 minutes for prep and 30-40 minutes for cooking.

What pan size is best for cooking this shakshouka?

A large skillet or frying pan, approximately 10-12 inches in diameter, is ideal for this recipe. This size allows for even cooking and ample space for the ingredients.

Can I substitute the beef in the shakshouka?

Yes, ground turkey or chicken can be used as a leaner alternative. If you're looking for a vegetarian option, try using lentils or chickpeas in place of the meat.

How do I know when the eggs are done cooking?

The eggs are done when the whites are fully set and the yolks are cooked to your desired level of doneness. For runny yolks, this usually takes about 5-7 minutes after covering the skillet.

What is the best way to store leftovers of Coconut Beef Shakshouka?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and be mindful that the eggs may continue to cook during reheating.

Tips:

- Use fresh ingredients for the best flavors, especially for the peppers and tomatoes.

- Be mindful of the heat level; adjust the amount of red pepper and serrano pepper according to your preference.

- Make sure the eggs are at room temperature before adding them to the dish for even cooking.

- You can add some crumbled feta or goat cheese on top before serving for an extra layer of flavor.

- Serve with crusty bread or over a bed of rice to soak up the delicious sauce.

- Keep an eye on the eggs while they cook to ensure they remain perfectly runny or cook them to your desired level of doneness.

Nutrition per serving

4 Servings
Calories 270kcal
Protein 20g
Carbohydrates 13g
Fiber 4.00g
Sugar 8g
Fat 16g

Coconut beef shakshouka with eggs