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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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.
4
Servings
Tip
Don’t forget to taste and season the sauce with salt and pepper before adding the eggs. Once the eggs go in, the sauce cannot be stirred.
35 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
8
ounces 90 percent lean ground beef
Directions
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