Shakshuka is a traditional North African dish that can be eaten for breakfast, lunch or dinner. The eggs get perfectly poached in the richly flavored tomato and meat sauce. Aside from chopping some vegetables and giving a can of chipotle in adobo a quick whiz in the blender or food processor, this is a one skillet meal that takes virtually no preparation and is ready in a flash. Shakshuka is filled with incredible flavors thanks to layers of spices - definitely use whole cumin and caraway seeds if at all possible. Freshly grated nutmeg would be ideal, too - I didn’t have this on hand at the time. The fresh spices really make a difference, but this will turn out great with powdered spices, too.

Also Read: Traditional Cabbage Rolls With Elk And Wild Boar Bacon

The Amazing Flavors Of North African Food

I used ground elk but you could definitely make shakshuka with any type of ground meat. A jalapeno pepper and chipotle in adobo give a smokey kick of spice, and a small drizzle of (preferably raw) honey will add just the right touch of sweetness. Goat’s milk feta cheese is always my preferred variety - for me, it always tastes even better than cow’s milk feta. The creaminess of the cheese creates the perfect balance with the rest of the ingredients. If you’ve never had shakshuka before, prepare to be hooked. The naan is optional, but highly recommended.

Also Read: Slow Cooked Elk Osso Buco With Beer, Sage & Shallots

Elk Raised The Way Nature Intended

Our elk live completely free range, roaming on 20,000 to 100,000 acre ranches. We source from two locations, one being the Rocky Mountains of the United States. The other source that fit our strict quality standards was an elk ranch in the pristine mountain valleys of New Zealand. They wander as they please, grazing and foraging as they engage in all of their natural instinctive behaviors. As with all of our meat, these animals are never administered hormones, antibiotics or steroids of any kind. Elk is some of the most delicious and healthy meat you can eat, considered by many to be the most heart healthy meat in existence. Chefs love using our elk meat for its delicate flavor and outstanding tenderness.

Ingredients:

• Bison tallow
• 1 pound ground elk
• 1 medium onion, chopped
• 1 jalapeno pepper (optional), seeds removed and finely chopped
• 4 large cloves of garlic, minced
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole caraway seeds
• 1 teaspoon sweet paprika
• Pinch nutmeg
• Sea salt & freshly ground black pepper
• 1 can chipotle peppers in adobo
• 1 can crushed tomatoes
• 1 can tomato sauce
• Raw honey (small amount to taste)
• ¾ lb goat milk feta cheese crumbles
• 6 eggs
• Chopped fresh cilantro, whole milk plain yogurt and naan for serving

Also Read: Melt In Your Mouth Elk Short Ribs In the Instant Pot

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Heat the bison tallow in a large cast iron skillet over medium-high heat. When hot, add in the ground elk and cook just until browned. Break the meat apart into crumbles as it cooks.
3. Add the chopped onion, jalapeno, garlic, and all of the spices (whole and powdered) to the skillet. Stir to combine and cook for approximately 5 minutes, stirring occasionally.
4. Use a high speed blender or food processor to puree the chipotle in adobo. Transfer to a jar or freezer bag to store for later use after adding 2 tablespoons to the skillet.
5. Add the crushed tomatoes, tomato sauce and feta to the skillet. Drizzle some honey over top if desired. Stir to combine.
6. Use the back of a spoon to create six hollows to crack the eggs into. Once the eggs are in the skillet, transfer the whole thing to the preheated oven. Bake for about 10 minutes.
7. Serve garnished with a spoonful of yogurt, chopped cilantro and naan.

Also Read: Homemade Nebraska Stuffed Meat Sandwiches With Elk

Our Team Is Happy To Hear From You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.