beef shashuka

 

I'm on a roll!  This dish was SO good.  Everyone loved it. 

beef shashuka (the food network)

1 pound lean ground beef

1 onion, diced

1 large jalapeno pepper, minced

4 large cloves garlic, minced

1 teaspoon cumin

1 teaspoon caraway seed (we didn't have any)

1 teaspoon paprika

1/8 teaspoon nutmeg

salt and pepper

1 can (7 ounces) chipotle in adobo

1 (14 ounce) can crushed or diced fire-roasted tomatoes

14 ounces tomato sauce

5 ounces feta

4 to 6 large eggs

to serve:  garlic naan bread, melted butter, greek yogurt, cilantro leaves, 2-3 chopped scallions

Preheat oven to 375 degrees.

Heat a large cast-iron skillet over medium high heat.  Add ground beef and crumble and cook until the pink color goes away and meat is lightly browned.

Peel and chop onion, seed and finely chop the jalapeno.  Add onions and jalapeno to the meat and stir.  Add seeds, spices and garlic, stir.

Puree in food processor a can of chipotle in adobo.  Add 2 tablespoons to the pan and the rest to a bag to freeze and store for another use.

Add tomatoes, feta and stir.  Make 4-6 nests in meat sauce using the back of a spoon and drop eggs into them.  Transfer pan to oven for 8-10 minutes until eggs set.

Warm the naan bread and brush with melted butter.

Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.