Persian eggs with spiced beef and tomatoes from Milk Street: The World in a Skillet (page 33) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute regular canned tomatoes for fire-roasted tomatoes.

  • Beck001 on December 16, 2025

    Easy good meal. I seasoned generously and used fire roasted tomatoes. We make shakshuka frequently - so I knew the timing of the eggs was a bit too long

  • Logan92995 on February 03, 2024

    Super easy to put together for a meal, and really tasty. Sadly overcooked the eggs, so they became hard boiled by the time I was done cooking, so would make sure to cook for less time next time.

  • Ishie1013 on January 04, 2023

    This came out really well, a good for dinner meat version of shakshuka that was well received. Due to the person I was cooking for's spice tolerance, I replaced the cayenne with aleppo pepper, since it's milder. Awesome dish.

  • southerncooker on August 26, 2022

    This was delicious. I think it would have been even better if I had some fire roasted tomatoes, but I was out. It had a tiny bit of heat from the cayenne. The coriander and tumeric were a nice addition. I ate it with sourdough toast, drizzled with a little EVOO and tiny sprinkle of Maldon Salt. Hot Tumeric tea sweetened with a touch of local honey was my beverage.

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