Tunisian Shakshuka with Merguez-Style Spiced Beef

Tunisian Shakshuka with Merguez-Style Spiced Beef A bold, harissa-spiced tomato and pepper stew with eggs poached on top — naturally gluten-free and full of North African flavor INGREDIENTS • 3 tbsp olive oil • 1 medium onion, diced • 1 red bell pepper, sliced • 3 garlic cloves, minced • 8.8 oz ground beef or lamb • 2 tbsp harissa paste • 1 tsp ground cumin • 1 tsp ground caraway • 1 tsp smoked paprika • 14 1/8 oz crushed tomatoes (can) • 1 tsp salt • 4 large eggs • 2 tbsp fresh cilantro or parsley, chopped • 1 lemon, cut into wedges to STEPS 1. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, diced and 1 red bell pepper, sliced, cook until softened, about 5-6 minutes. Add 3 garlic cloves, minced and cook 1 minute more. ⏱ 6m 2. Add 8.8 oz ground beef or lamb and cook, breaking it up, until browned, about 5 minutes. ⏱ 5m 3. Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp ground caraway, 1 tsp smoked paprika, 14 1/8 oz crushed tomatoes (can), and 1 tsp salt. Simmer uncovered until slightly thickened, 10 minutes. ⏱ 10m 4. Make 4 small wells in the sauce and crack 4 large eggs into them. Cover and cook until whites are set but yolks are still soft, 6-8 minutes. ⏱ 7m 5. Sprinkle with 2 tbsp fresh cilantro or parsley, chopped and serve hot with 1 lemon, cut into wedges wedges. Pairs well with gluten-free flatbread or rice. NOTES Harissa varies a lot in heat — start with less if you're unsure. For a vegetarian version, skip the meat and add a can of drained chickpeas instead.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, diced and 1 red bell pepper, sliced, cook until softened, about 5-6 minutes. Add 3 garlic cloves, minced and cook 1 minute more. ⏱ 6m

Step 2

2. Add 8.8 oz ground beef or lamb and cook, breaking it up, until browned, about 5 minutes. ⏱ 5m

Step 3

3. Stir in 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp ground caraway, 1 tsp smoked paprika, 14 1/8 oz crushed tomatoes (can), and 1 tsp salt. Simmer uncovered until slightly thickened, 10 minutes. ⏱ 10m

Step 4

4. Make 4 small wells in the sauce and crack 4 large eggs into them. Cover and cook until whites are set but yolks are still soft, 6-8 minutes. ⏱ 7m

Step 5

5. Sprinkle with 2 tbsp fresh cilantro or parsley, chopped and serve hot with 1 lemon, cut into wedges wedges. Pairs well with gluten-free flatbread or rice.