Shakshouka

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Serrano pepper

  Raw

  1 pepper or 6g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ¾ cup or 420g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat a cast iron skillet over medium heat and melt the coconut oil.
2. Sauté the sliced onion and minced garlic until translucent. Add the ground beef and cover for a few minutes until it releases its juices. Stir in the cumin, paprika, and cayenne pepper.
3. Add the chopped serrano pepper, yellow pepper, crushed tomatoes, and tomato paste. Stir well.
4. Cover and cook for about 7 minutes.
5. Gently crack the eggs into the sauce, cover, and cook for about 4 minutes for a runny yolk.
6. Season with salt and pepper. Serve and enjoy!

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