Short Rib Shakshuka Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove the short ribs and set aside.

2. 2

   Cook the Potatoes

   In the same pot, add the diced potatoes and cook in the remaining olive oil until they are golden brown and tender, about 10-12 minutes. Remove and set aside.

3. 3

   Make the Sauce

   Add the harissa paste to the pot and stir it into the remaining oil and potato residue. Add the seared short ribs back to the pot, then cover with water or broth, bringing to a simmer. Cover and cook for about 1.5-2 hours until the meat is tender.

4. 4

   Add Eggs

   Once the short ribs are tender, make small wells in the sauce and crack the eggs into each well. Cover the pot again and cook until the eggs are set to your liking, about 5-7 minutes.

5. 5

   Finish and Serve

   Sprinkle the shakshuka with grated graviera cheese and chopped parsley before serving. Serve with the roasted potatoes on the side.