Steak Shakshuka (Spiced Stewed Tomatoes With Poached Eggs)
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Add steak to this Israeli favorite, and you’ve got a protein-packed breakfast with flavor for days. Make the beef and tomato mixture ahead of time; simply add eggs and bake for an easy breakfast option that will last through the work week.
- 1 tablespoon extra-virgin olive oil
- 2 (16-ounce) packages Certified Piedmontese grass fed, grass finished stew beef
- 1 small red onion, sliced
- 2 cloves garlic, sliced
- 1 (10.5-ounce) can chickpeas or garbanzo beans, drained
- 1 (28-ounce) can tomato puree
- 1 teaspoon crushed chili flakes
- ½ lemon, juiced
- 1 tablespoon chopped parsley
- 1 to 2 eggs (per serving)
- Kosher salt and freshly ground black pepper
In a pressure cooker set to sauté, add the oil and bring to temperature. Add the beef, onions, and garlic and cook for 5 to 10 minutes, until beef is browned and onions are soft. Season with salt and pepper. Add the chickpeas, tomato puree, and chili flakes; stir to combine. Pressure cook on high for 20 minutes.
Let the pressure cooker release naturally for 5 minutes, then move the pressure valve to release remaining steam. Remove lid and add lemon juice and parsley; season to taste with salt and pepper. Keep this mixture on hand to whip up the following for a simple weekday breakfast.
Preheat oven to 425°F.
Spoon desired amount of beef and tomato mixture into an oven-safe skillet and crack two eggs over the top. Bake for 15 to 20 minutes, or until eggs reach desired doneness.
Calories500
Total Fat11g
Protein65g
Carbohydrate38g