Spiced Beef with Eggs and Spring Onions

This is a great dish to make if you want to whip up something quick and easy. The beef is first poached and then lightly fried with tomatoes and spices – perfect for scooping up with some flatbread or serving with fluffy white rice, some natural yoghurt and a crunchy Salad Shirazi; a few radishes would go down very well too.

Preparation

Serves: 4 people

Ingredients

500g minced beef
1 medium onion, finely chopped
400ml cold water
1 tsp turmeric
½ tsp black pepper
4 tomatoes
2 tbsp tomato purée
¼ tsp cayenne pepper
1 tsp sea salt
2 tbsp sunflower oil
2 medium eggs
2 spring onions, trimmed and finely chopped, to garnish

Instructions

Place the meat and onions in a saucepan and pour in the cold water. Add the turmeric and pepper and stir well. Place a lid on the pan and simmer for 20 minutes over a low heat.
Meanwhile, skin the tomatoes by scoring the skins with a sharp knife a few times and placing them in a bowl of just boiled water for about a minute. Drain well, then rub off the skin. Cut the tomatoes in half, remove and discard the seeds, then cut into small dice.
Add the diced tomato to the pan, along with the tomato purée, cayenne and salt, followed by the oil. Simmer with the lid on for another 15 minutes, stirring occasionally, and then cook for 5 minutes with the lid off until the sauce has the consistency of a thick ragu.
Crack the eggs into the pan and leave to set for a minute. Gently run a wooden spoon through the yolks a few times. Don’t mix too much, as you want to have chunks of egg in the final dish, not scrambled eggs. Place a lid on until the eggs are set and then taste to adjust the seasoning.
Serve with the spring onions sprinkled on top.

Thanks to Yasmin Khan, The Saffron Tales, for sharing this recipe with us.

Related Recipes

Recipe

Orange Roast Beef stuffed with Spinach and Herbs

Duck is not the only meat that partners well with orange! The deep flavours of grass-fed beef are also complemented by a sweet and tangy marinade made with fresh orange juice and zest. A stuffing made with spinach and garlic then adds another layer of flavour that makes this dish one to savour.

Recipe

Beef, Coconut and Spinach Pilau

Simmer grass-fed diced beef in a spicy mix of Madras curry paste, coconut milk and aromatics to enjoy big, mouthwatering flavours. Enjoy as a Friday night feast with the family or serve with vegetable sides and naan bread at a dinner party.

Recipe

Beef and Ale Pot Pies

Stew braising steak in a rich, aley gravy to make these tasty individual pies. Topped with readymade shortcrust pastry, they’re an easy but full-flavoured treat for Sunday lunch or chilly winter evenings.