If you are looking for alternative Christmas dinner ideas for a crowd to spice up the usual dishes on the table, we have a unique Christmas recipe for you!
Traditional shakshuka a one-pan Arabic dish that is not one of the usual Christmas party foods. However, the colours and flavours of the red tangy tomato base, sweet crunchy vegetables, and savoury baked eggs hints of Christmas! It doesn’t hurt that it is such a quick and easy recipe to cook for the holidays as well!
And since it is the time for feasting, we want some meat in our Shakshuka recipe. You can use minced chicken, pork, or sausage but for Christmas, let’s have something decadent. Here is home cook Vivian Tan’s recipe for Beef Shakshuka that can feed a hungry Christmas crowd!
This minced Beef Shakshuka recipe is also a great dish to enjoy on non-festive season too!.In fact, it makes a great keto dish as we have used Del Monte’s tomato paste instead of tomato sauce.
Del Monte’s tomato paste is made up of 100% fresh tomato with no sugar added, so its natural flavour intensifies the taste of the dish and makes it exceptionally appetising! To make it a true Keto dish, remember to replace the sugar with a low sugar sweetener like Monk Fruit Sweetener.
Here are the ingredients you will need for this unique Christmas dish: minced beef, olive oil, onion, garlic, capsicum, tomatoes, ground coriander, sweet paprika, ground cumin, sugar, salt, pepper, eggs, parsley, and Del Monte tomato paste.
The first step is to cook the vegetables and minced beef.
Heat the olive oil in a large skillet and add the onions, capsicums, garlic, spices, salt and pepper. Sauté for 10 minutes or until the vegetables have softened.
Add the tomatoes, tomato paste, and sugar. Mix well and add the minced beef. Stir fry and cook for five minutes or until the beef is cooked through and the juices have seeped out. #Tip: if the mixture looks a little dry, add some water and mix well.
Once the beef is cooked, simmer the dish for 10-12 minutes until the sauce begins to reduce. Do a taste test here and adjust the seasoning to your preference.
The second step is to add and cook the eggs.
With a large scoop, make five indentations or “wells” by pressing the rounded side of the scoop into the mixture. Ensure that the “wells” are evenly spaced out. #Tip: if your skillet is big enough, you can add more “wells”!
Gently crack an egg into each indentation.
Reduce the heat and cover the skillet with the lid and let the eggs cook until the white are set.
Lastly, uncover the skillet and garnish your Beef Shakshuka with parsley and serve hot. For spicy lovers, you can add crushed red pepper too!
Get the recipe here!