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Persian Eggs with Spiced Beef and Tomatoes
This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial meal. We prefer the subtle smokiness that canned fire-roasted tomatoes lend the sauce, but regular diced tomatoes work, too. Warmed flatbread is an excellent accompaniment.
tablespoons extra-virgin olive oil, plus more to serve
ounces 90 percent lean ground beef
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the beef, 1½ teaspoons salt and 1 teaspoon black pepper. Cook, stirring and breaking up the meat, until no longer pink, 3 to 4 minutes. Add the onion and garlic, then cook, stirring occasionally, until the onion begins to soften, 3 to 4 minutes.
Since this recipe is always made with poached eggs, the cooking method is for poaching eggs. We don't recommend just adding eggs and scrambling them into the sauce. Instead, we would recommend making the sauce (so, following the recipe through Step 2) and then scrambling eggs separately and serving the eggs with the sauce.
The Milk Street Team
So 5 eggs for 4 servings??