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Persian Eggs with Spiced Beef and Tomatoes

Persian Eggs with Spiced Beef and Tomatoes

By Calvin CoxFebruary 5, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial meal. We prefer the subtle smokiness that canned fire-roasted tomatoes lend the sauce, but regular diced tomatoes work, too. Warmed flatbread is an excellent accompaniment.

Tip

Don’t forget to taste and season the sauce with salt and pepper before adding the eggs. Once the eggs go in, the sauce cannot be stirred.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 8

    ounces 90 percent lean ground beef

  • Kosher salt and ground black pepper

  • 1

    small red onion, halved and thinly sliced

  • 2

    medium garlic cloves, finely chopped

  • 4

    teaspoons ground coriander

  • 1

    teaspoon ground turmeric

  • ¼-½

    teaspoon cayenne pepper

  • 28

    ounce can diced fire-roasted tomatoes

  • 6

    large eggs

  • 3

    scallions, thinly sliced

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the beef, 1½ teaspoons salt and 1 teaspoon black pepper. Cook, stirring and breaking up the meat, until no longer pink, 3 to 4 minutes.

Add the onion and garlic, then cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes.

Step 2

Stir in the coriander, turmeric and cayenne, followed by the tomatoes with juices. Bring to a simmer, cover and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Taste and season with salt and black pepper.

Step 3

With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and black pepper.

Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the scallions and drizzle with additional oil.