Shakshuka bil Lahm (Libyan Meat Shakshuka)

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 500 grams (1 lb) beef or lamb, cut into small cubes
• 2 bell peppers, diced
• 4 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• ½ teaspoon ground cayenne pepper (optional, for extra heat)
• Salt, to taste
• Pepper, to taste
• 4–6 eggs
• Fresh parsley or cilantro, chopped (for garnish)

Method

1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. Add the cubed meat to the skillet and cook until browned on all sides.
4. Add the diced bell peppers and tomatoes to the skillet. Stir well to combine.
5. Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices.
6. Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together.
7. Using a spoon, create small wells in the sauce and carefully crack the eggs into each well.
8. Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness.
9. Garnish with freshly chopped parsley or cilantro.