Shakshuka bil Lahm (Libyan Meat Shakshuka)
Shakshuka bil Lahm, also known as Libyan Meat Shakshuka, is a delicious and hearty dish that is popular in Libyan cuisine. This dish features a flavorful tomato-based sauce with tender chunks of meat, traditionally beef or lamb, and poached eggs. It is a versatile dish that can be enjoyed for breakfast, brunch, or as a satisfying main course. The combination of spices and the richness of the meat make Shakshuka bil Lahm a truly comforting and flavorful culinary experience.
Source and licence
"Shakshuka bil Lahm (Libyan Meat Shakshuka)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shakshuka_bil_Lahm_(Libyan_Meat_Shakshuka), revision 4518681), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shakshuka_bil_Lahm_(Libyan_Meat_Shakshuka)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518681
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 500 grams (1 lb) beef or lamb, cut into small cubes
- 2 bell peppers, diced
- 4 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (optional, for extra heat)
- Salt, to taste
- Pepper, to taste
- 4–6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
Method
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the cubed meat to the skillet and cook until browned on all sides.
- Add the diced bell peppers and tomatoes to the skillet. Stir well to combine.
- Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices.
- Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together.
- Using a spoon, create small wells in the sauce and carefully crack the eggs into each well.
- Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness.
- Garnish with freshly chopped parsley or cilantro.