A simple version of a rustic Iranian dish. Something like a shakshuka with ground beef. This is a fun and easy family meal.
What you will need
1 Yellow Onion
1 bunch Scallions
2 Tbsp Olive Oil
1 lb Ground Beef
¼ tsp Cayenne
1 tsp Ground Cumin
1 Tbsp Turmeric
15 oz. Crushed Tomatoes
Naan(Nutritional facts 177 calories, 11.81 g fat, 5.37 g carbohydrates, 12.79 g protein, 213 mg cholesterol, 480 mg sodium)
How to cook
Dice the onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.
Wash the scallions and slice thin.
Heat some olive oil in a heavy skillet.
Add the ground beef and break it apart.
Add the diced onion.
Add the cumin.
Add the turmeric. Then cook, stirring frequently, for about 15 minutes, or until the ground beef is cooked through and the onion is tender.
Once the onions are tender, stir in the diced tomatoes.
Simmer for 5-10 minutes, or until much of the liquid has evaporated.
With your wooden spoon, form two divots in the surface of the sauce. Crack an egg into each divot. Continue simmering until the eggs are nearly cooked through. If you're having a hard time getting the eggs to cook, just pop the skillet under the broiler for a few minutes.
Serve with some warmed naan or pitas and sliced scallions.