Potato and Ground Beef Shakshuka
A North African-inspired breakfast dish featuring a rich and spicy tomato sauce, crispy ground beef, roasted potatoes, and a fried egg, all topped with a creamy avocado spread.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- North African
Ingredients
- 1.5lbsPotatoes, diced
- 1lbGround Beef
- 1lbChicken Breast, diced
- 1/4cupMilk
- 1mediumAvocado, mashed
- 1mediumOnion, diced
- 3clovesGarlic, minced
- 1can (15 oz)Tomato Sauce
- 1tspPaprika
- 1tspCumin
- 1/2tspSalt
- 1/4tspPepper
- 4Eggs
Step-by-Step
- 1
Preheat the oven to 400°F. Toss the diced potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet and roast for 20-25 minutes, or until crispy and golden brown.
25m400°F - 2
In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
7mmedium-high heat - 3
In the same skillet, sauté the diced onion and minced garlic in 1 tablespoon of olive oil until softened and fragrant, about 3-4 minutes.
4mmedium heat - 4
Add the diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.
7mmedium heat - 5
Stir in the tomato sauce, paprika, cumin, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing the flavors to meld.
7mmedium-low heat - 6
Create wells in the sauce and carefully crack the eggs into them. Cover the skillet and cook the eggs until the whites are set but the yolks are still runny, about 5-7 minutes.
7mmedium-low heat - 7
In a small bowl, mash the avocado with the milk until a creamy spread is formed.
3m - 8
Serve the potato and ground beef shakshuka immediately, topped with the roasted potatoes, a dollop of the avocado spread, and any desired garnishes.
2m