saucy beef with baked eggs
Try something new for breakfast. Traditionally known as Shakshouka, Ground Beef and eggs are baked in a spicy tomato sauce. Use rustic-style bread to scoop up every last bit.
- 1 pound Ground Beef (93% lean or leaner)
- 2 medium jalapeno peppers, finely chopped
- 2 tablespoons minced fresh ginger
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 2 cans (15 ounces) no salt added or regular tomato sauce
- 6 large eggs
- 6 slices Rustic-style bread, toasted
- fresh cilantro leaves
- Preheat oven to 400°F. Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef, jalapeño peppers, garlic, paprika and cumin; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Stir in tomato sauce; continue to cook 3 to 5 minutes or until sauce is slightly reduced, stirring frequently.
- With back of spoon, make six indentations into sauce. Break one egg into each indentation. Place pan in oven and bake, uncovered, 16 to 17 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
- Spoon beef mixture and eggs evenly over bread slices. Garnish with cilantro, as desired.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving, using 1 can regular tomato sauce and 1 can unsalted tomato sauce: 411 calories; 12 g fat (4 g saturated fat; 4 g monounsaturated fat); 236 mg cholesterol; 810 mg sodium; 44 g carbohydrate; 4.2 g fiber; 31 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 6.5 mg iron; 43.3 mcg selenium; 5.3 mg zinc; 215.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.