Persian Eggs with Spiced Beef and Tomatoes
  • Dinner

Persian Eggs with Spiced Beef and Tomatoes

A flavorful dish featuring eggs poached in a spiced beef and tomato sauce, perfect for a hearty meal.

4 servings

~30 min

Ingredients

  • Extra Virgin Olive Oil, plus more for serving2 tbsp
  • Ground Beef, 90-percent lean8 oz
  • Kosher Saltto taste
  • Black Pepperto taste
  • Red Onions, halved and thinly sliced×1
  • Garlic, finely chopped2 cloves
  • Ground Coriander4 tsp
  • Turmeric1 tsp
  • Cayenne Pepper¼–½ tsp
  • Canned Tomatoes, diced, fire-roasted28 oz
  • Eggs, large×6
  • Green Onions, thinly sliced×3

Instructions

  1. Cook the Beef

    In a 12-inch skillet over medium-high heat, heat the oil until shimmering. Add the beef, 1/2 teaspoon salt, and 1 teaspoon black pepper. Cook, stirring and breaking up the meat, until no longer pink, 3 to 4 minutes.

  2. Add Onion and Garlic

    Add the onion and garlic. Cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes.

  3. Simmer the Sauce

    Stir in the coriander, turmeric, and cayenne, followed by the tomatoes with their juices. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Taste and season with salt and black pepper.

  4. Add Eggs

    With the pan over medium-low heat, use the back of a spoon to form 6 evenly spaced wells in the sauce. Each should be about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each well, then sprinkle with salt and black pepper.

  5. Cook the Eggs

    Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Remove from the heat, sprinkle with the scallions, and drizzle with additional oil.

Note

Taste and season the sauce before adding the eggs. The sauce cannot be stirred once the eggs are in the pan.

Start Cooking