Past Recipes
Beef Shakshuka

Beef Shakshuka with Pita, Bell Pepper, and Feta

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Recipe Details


Chef Giuseppe takes our beloved shakshuka (a Middle Eastern dish of eggs baked in tomato sauce) to new heights of deliciousness. He starts with beef browned in warming baharat seasoning (a blend of cumin, coriander, cardamom, and paprika), then nestles in the eggs so they poach right in the sauce. Toasted pita is ideal for tearing and scooping.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 830
  • Protein 52g
  • Total Carb 60g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell pepper
    red bell pepper
  • parsley
    1/8 ounce
  • yellow onion
    yellow onion
  • ground beef
    12 ounces
    ground beef
  • baharat spice
    1/2 teaspoon
    baharat spice
  • crushed tomatoes
    1 can
    crushed tomatoes
  • pita breads
    pita breads
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large ovenproof pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop parsley leaves and stems, keeping separate (the stems of parsley are actually quite tender, so we've kept them for extra flavor and aroma in the sauce). Peel onion, halve, and thinly slice.

  2. Cook vegetables and beef

    Cook vegetables and beef

    Pat beef dry with paper towel. Heat 2 teaspoons olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add bell pepper and onion and sauté, stirring, until begining to soften, about 5 minutes. Stir in baharat, parsley stems, ½ teaspoon salt, and black pepper as desired. Add beef and cook, breaking up, until browned, about 5 minutes.

  3. Simmer sauce

    Simmer sauce

    To pan with beef, still over medium-high heat, add crushed tomatoes. Cook, stirring, until liquid is slightly reduced and flavors have melded, 3-5 minutes. Meanwhile, stack pitas and wrap loosely in foil, leaving a small opening in pouch for steam to escape. Once reduced, remove pan with sauce from heat and stir in half of feta. Taste and add salt and black pepper as desired.

  4. Assemble shakshuka

    Assemble shakshuka

    Create 2 small, evenly spaced pockets in sauce, still off heat. Crack 1 egg into each pocket, nestling into sauce, and season with a pinch of salt and black pepper as desired.

  5. Bake shakshuka and warm pita

    Bake shakshuka and warm pita

    Transfer shakshuka to oven, along with pita, and bake until egg whites are just set and pita is warmed through, 6-8 minutes. (P.S. This is a great time to set the table.)

  6. Plate beef shakshuka

    Plate beef shakshuka

    Divide beef shakshuka between serving bowls, or bring the pan to the table and serve family-style. Garnish with parsley leaves and remaining feta. Tear pita into large pieces and serve with shakshuka. Enjoy!

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