Greek Beef and Feta Shakshuka

In Thessaloniki, chefAnastasia BekaofRestaurantMostra Mezedopoleíoshowedus her Greek spin on shakshuka. The dish started with a tomato sauce built on sautéed onion and bell peppers—nothing unusual there—but she seasoned the mixture with allspice and oregano. She also added kavourmas, or meat that is salted, cooked and preserved in its own fat; hers was made with buffalo. We loved the heartiness the kavourmas brought to the shakshuka, so we mimicked its meatiness by adding 80 percent lean ground beef. Serve with crusty bread or warm pita.