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Hi everyone! This time you’re being treated to an original of my own — a real fave in my family!
I’ve been told that there’s no food needed for breakfast the morning after eating this for dinner. It’s satiating enough to keep you going for a while!
oil, for sautéing
1 and 1/4 pounds (570 grams) ground beef
1 and 1/2 teaspoons salt, divided
1/4 teaspoon black pepper
1 onion, diced
6 cloves garlic, diced or 6 cubes Gefen Frozen Garlic
1 red bell pepper, diced large
2 24-ounce (680-gram) jars zesty marinara sauce (I use Tuscanini)
1 15-ounce (425-gram) can navy beans
1 teaspoon Gefen Parsley Flakes
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
1/4 teaspoon white pepper
16 eggs
sourdough bread or laffas, for serving
Heat oil in a six-quart pot. Sauté the beef with 1/2 teaspoon salt and pepper until no longer pink, breaking it up with a spoon. Transfer the beef to a bowl and cover to prevent it from drying out.
Add more oil to the same pot and sauté the onion and garlic. Add the pepper and sauté for a few more minutes. Add the marinara sauce, beans, parsley, one teaspoon salt, cumin, Cajun seasoning, and white pepper. Simmer, covered, for 15 minutes.
Drain excess oil from the meat and add the meat to the sauce.
Place one portion of shakshuka at a time into a small frying pan over medium-low heat. Make a well and add two eggs. Cook until eggs are done. Covering the pan lightly will let the eggs cook faster.
Serve with crusty sourdough or soft laffa.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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