Beef Shakshuka

We absolutely love having breakfast for dinner.  A couple of years ago I found an amazing recipe for Shakshuka (a traditional spicy tomato and egg dish).  We eat it fairly often but my family loves to have meat with everything they eat.  So I revamped the recipe to add some protein (and to sneak in some more veggies).  It was a hit! 

Beef Shakshuka

• 1 T butter (I use Kerrygold unsalted)
• 1 lb ground beef (you could also use ground venison or lamb)
• 1/2 cup chopped onion
• 1 small or half a medium zucchini, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 T smoked paprika 
• 1 14.5 oz can of fire roasted tomatoes
• 4 eggs
• 1/2 cup feta cheese

Melt butter in a large, heavy skillet. Add ground meat and cook until it is no longer pink. Add onions, zucchini, and garlic.  Cook until onions start to turn translucent. Add seasonings. Add tomatoes.  Stir and allow to simmer for 10-15 minutes. Make 4 wells in the meat sauce, crack an egg into each well. Cover and cook until eggs are done to desired level.  We like ours all the way cooked, including the yolk, but you can leave them runnier if you prefer.  Crumble feta on top and serve.