This time yet another variation of shakshuka. This time with ground beef at the bottom.
I seasoned the ground beef with this fragrant spice mix for madhi rice I bought in Kuala Lumpur by Chef Ammar. And then season with salt and pepper. It consists of coriander, cardamom, cumin amongst other spices.
For the tomato sauce, I used capsicum and mushrooms.
And then all it took was simply putting the minced beef at the bottom followed by sauce and then cracking the eggs in. I served with Greek honey yogurt and lots of chopped coriander. I also had four good quality fried sausages so I just placed them around the dish.
And that was my May Day brunch for the family. 🙂
The Occasional Cook 