Wagyu Beef Shakshouka Recipe

Heat pan

Place a 12-inch ovenproof skillet over medium heat. Add 2 tablespoons olive oil and warm until shimmering (about 1 minute).

Sauté aromatics

Add the finely diced onion and sauté 4–5 minutes until translucent. Add diced red bell pepper and continue to cook 3–4 minutes until softened. Stir in minced garlic and diced green chilies and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Brown Wagyu

Increase heat to medium-high. Add the Wagyu ground beef to the pan, breaking it into small pieces with a spatula. Cook 4–6 minutes until beef is mostly browned and rendered of fat, stirring occasionally. If the beef releases a lot of fat, spoon out and reserve 1–2 tablespoons; discard excess or reserve for another use. Season lightly with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper while cooking.

Deglaze and build sauce

Reduce heat to medium. Push the beef and vegetables to one side and add the tomato paste; cook 60–90 seconds, stirring, to caramelize slightly. Stir in the crushed tomatoes, beef stock (or water), smoked paprika, cumin, sweet paprika, Aleppo or crushed red pepper, and brown sugar. Scrape any browned bits from the skillet to incorporate flavor.

Simmer

Bring sauce to a gentle simmer, then reduce heat to medium-low. Let simmer uncovered for 12–18 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning with remaining kosher salt (about 1 teaspoon more if needed) and black pepper. If sauce is too acidic, add a touch more sugar; if too thick, add up to 2 tablespoons water or stock.

Create wells

With the back of a spoon, make 6 shallow wells evenly spaced in the sauce and beef mixture, leaving rims of sauce between them to support eggs.

Add eggs

Crack one egg into a small bowl and gently slide into a well; repeat with remaining eggs. This helps avoid shells and keeps yolks intact. Season each egg with a tiny pinch of salt and pepper.

Cover and cook eggs

Reduce heat to low. Cover the skillet with a lid or a piece of foil and cook 6–9 minutes for slightly runny yolks, or 10–12 minutes for fully set yolks. Alternatively, place the skillet in a preheated 375°F (190°C) oven for 6–9 minutes for runny yolks. Keep an eye closely after 6 minutes.

Finish and garnish

Remove from heat. Sprinkle chopped parsley and cilantro over the top, and crumble feta or dollop labneh if using. Drizzle harissa or chili oil sparingly over the eggs and sauce. Add lemon wedges to the plate for squeezing just before serving.

Drizzle the sliced bread or pita with 1 tablespoon olive oil and warm briefly in a 350°F (175°C) oven for 4–6 minutes or toast in a skillet until crisp. Serve the skillet family-style or portion onto plates, tearing bread to scoop up sauce and eggs.

Provide extra salt, pepper, and lemon wedges at the table. Enjoy immediately while hot.