Savory Beef and Vegetable Shakshuka with Black Bean Garlic Sauce

• 200g ground beef (or finely chopped beef)
• 4 large eggs
• 1 medium carrot, peeled and diced
• 1/2 red bell pepper, diced
• 1 medium tomato, chopped
• 1 small zucchini, diced
• 3-4 small pickled peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon Lee Kum Kee Black Bean Garlic Sauce
• 1 teaspoon Tom Ka paste
• 1 teaspoon truffle sauce
• 1 tablespoon olive oil
• 1/4 cup water
• Salt and black pepper, to taste
• Pinch of sugar

Instructions

1. Heat olive oil in a medium non-stick skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
2. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with a pinch of salt and black pepper.
3. Add the diced carrots, red bell pepper, and zucchini to the skillet. Cook, stirring occasionally, for 5 minutes until vegetables start to soften.
4. Stir in the chopped tomato, Lee Kum Kee Black Bean Garlic Sauce, Tom Ka paste, and truffle sauce. Add 1/4 cup water to create a saucy base. Simmer gently for 5 minutes. Add a pinch of sugar if the tomato acidity is too strong.
5. Make four small wells in the sauce with a spoon. Crack one egg into each well. Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until eggs are cooked to your preferred doneness (runny or firm yolk).
6. Scatter sliced pickled peppers over the top just before serving for a tangy finish.
7. Serve the shakshuka hot, spooning sauce, beef, and vegetables alongside the eggs.

Chef tips

• Use ground beef for quicker cooking; if using whole cuts, finely chop or mince before cooking.
• If you don’t have pickled peppers, substitute with a small amount of vinegar or capers for acidity and tang.
• Adjust Tom Ka paste quantity carefully; it adds spice and lemongrass flavor—reduce if you prefer less heat.
• Truffle sauce is potent—start with a small amount and increase if desired for aroma without overpowering.
• Cook eggs on low heat and cover the pan to evenly poach without drying out.
• For a dairy addition, a little splash of milk can be added to the eggs before cracking them in to soften texture.
• If fresh tomatoes are too scarce, a small spoon of the red sauce or dip can substitute but adjust salt and spice accordingly.
• Drain excess liquid carefully to avoid a watery sauce; simmer longer if needed.
• Serve with crusty bread or toast to soak up the sauce if available.
• Optional pantry staples that may help: olive oil, salt, black pepper, water, sugar, red chili flakes (optional).
• Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to avoid overcooking the eggs; consider removing eggs and reheating sauce separately. Do not freeze cooked eggs as texture degrades; sauce and beef mixture can be frozen without eggs.
• Safety note: Ensure eggs are cooked thoroughly if serving to young children or those sensitive to undercooked eggs.