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Milk Street Recipe

Persian Eggs with Spiced Beef and Tomatoes

35 minutes

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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.

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

Reviews
Tricia C.
August 3, 2022
Family Fav
The flavors were great, we ate it over jasmine rice, everyone loved it.
Lynn C.

Hi John -

It's 6 eggs and 8 ounces of ground beef for 4 servings. The eggs are pretty loose so they sort of mix into the tomato-beef mixture but essentially it's 1 1/2 eggs per person. Hope that helps!

Best,
The Milk Street Team

Ann M.

I don’t prefer eggs that aren’t scrambled... could you scramble the eggs before putting them in one at a time?

Lynn C.

Hi -

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.

Best,
The Milk Street Team

Jennifer B.

Fabulous. I goofed and pit in a pound of hamburger, it didn't hurt! The spices were delicious and it cooked to a perfect consistency.


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