Shakshuka bil Lahm (Libyan Meat Shakshuka)
Photo: Calliopejen1, CC BY-SA 3.0
Libyan meat shakshuka puts browned cubes of beef or lamb into a spiced tomato and pepper sauce, then poaches eggs right in the pan. The meat simmers until tender in cumin, paprika and optional cayenne, so the sauce turns rich and savory rather than thin and acidic. It works for a late breakfast or a full dinner, and it needs only one skillet and some bread for scooping.
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion turns translucent and smells fragrant.
Add the cubed beef or lamb and cook, turning the pieces, until browned on all sides. Take your time here, since the browning gives the sauce much of its depth.
Stir in the diced bell peppers and tomatoes. Sprinkle over the cumin, paprika, cayenne if using, salt and pepper, and stir so the spices coat everything evenly.
Turn the heat to low, cover the skillet, and simmer for about 15 to 20 minutes. The sauce is ready when the meat is tender and the vegetables have melted together.
With a spoon, press small wells into the sauce and crack an egg into each one. Cover the skillet again and cook for 5 to 7 minutes, until the eggs are set the way you like them.
Scatter the chopped parsley or cilantro over the top. Serve straight from the skillet, with crusty bread or pita for dipping.
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