Ragu Shuka Ragu
Dive into the bold flavors of "Ragu Shuka Ragu," a fusion dish that combines the meaty richness of traditional ragu with the vibrant spices of shakshuka. This hearty recipe features a savory medley of ground beef and lamb, simmered with fragrant cumin, smoky paprika, and a touch of fiery harissa paste for an irresistible depth of flavor. Crushed tomatoes and a hint of tomato paste create a luscious sauce, while perfectly poached eggs nestled within add a creamy, soulful touch. Garnished with fresh parsley and basil, this dish is best served with soft bread or pita, perfect for scooping up every drop of the spiced sauce. Ready in just one hour, this one-pan wonder is an ideal choice for a crowd-pleasing brunch or a comforting weeknight dinner.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 1 medium (diced) red bell pepper
- 4 minced garlic cloves
- 1 pound ground beef
- 0.5 pound ground lamb
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 28 ounces (1 can) crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons harissa paste
- 4 large eggs
- 2 tablespoons (chopped for garnish) fresh parsley
- 2 tablespoons (chopped for garnish) fresh basil
- 4 pieces (for serving) soft bread or pita
Instructions
Heat a large skillet or wide saucepan over medium heat and add olive oil.
Once the oil is hot, sauté the finely chopped onion and diced red bell pepper for 3-4 minutes, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef and ground lamb. Cook for 7-10 minutes, breaking apart with a wooden spoon, until browned and cooked through. Drain excess grease if necessary.
Season the meat with salt, black pepper, ground cumin, paprika, and cayenne pepper. Stir to combine evenly.
Reduce the heat to medium and stir in the crushed tomatoes, tomato paste, and harissa paste. Simmer for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Using the back of a spoon, create 4 evenly spaced wells in the sauce. Crack one egg into each well.
Cover the skillet and cook for 6-8 minutes, or until the egg whites are set but the yolks remain runny (cook longer if you prefer fully set yolks).
Sprinkle the dish with chopped fresh parsley and basil for a burst of freshness.
Serve hot, directly from the skillet, with soft bread or pita for scooping up the rich sauce and eggs.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.8 g | 255% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 47.2 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 668 mg | 51% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 5113 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
