Shakshuka — eggs poached in a spiced tomato and pepper sauce — is one of the great dishes of North African and Middle Eastern cuisine and has earned a devoted following worldwide for good reason. It is deeply flavoured, visually dramatic, warming, and satisfying. As a burger concept it requires a creative leap of imagination but the result vindicates the idea completely.

The beef patty is spiced with cumin, coriander, and smoked paprika to echo the flavours of the shakshuka sauce. It sits in a portion of the tomato and pepper sauce rather than on top of a plain bun — the sauce soaks slightly into the bottom bun, softening it in a way that is deeply pleasurable rather than structurally problematic. The poached egg on top provides the same role it does in a traditional shakshuka — the broken yolk creates a richness that ties all the other elements together.

Harissa mayo brings the heat. Harissa — the North African chilli paste made with roasted red peppers, cumin, coriander, and caraway — stirred into mayonnaise creates a condiment of extraordinary depth and moderate heat that is the ideal accompaniment to the spiced beef and the tangy feta.

Nutrition (per serving)

Calories: 690 kcal   |   Protein: 40g   |   Carbs: 44g   |   Fat: 36g   |   Fiber: 5g

Shakshuka Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

2

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

690

kcal

Ingredients

• •t400g beef mince (20% fat)

• •t1 tsp ground cumin

• •t1 tsp smoked paprika

• •t1/2 tsp ground coriander

• •t2 eggs

• •t80g feta cheese, crumbled

• •t2 brioche buns, toasted

• •tFor shakshuka sauce: 2 tbsp olive oil

• •tFor shakshuka sauce: 1 onion, diced

• •tFor shakshuka sauce: 1 red pepper, diced

• •tFor shakshuka sauce: 3 garlic cloves, minced

• •tFor shakshuka sauce: 1 tsp cumin

• •tFor shakshuka sauce: 1 tsp smoked paprika

• •tFor shakshuka sauce: 400g canned tomatoes

• •tFor shakshuka sauce: salt and pepper

• •tFor harissa mayo: 3 tbsp mayonnaise

• •tFor harissa mayo: 1 tbsp harissa paste

• •tFresh coriander and flat-leaf parsley to garnish

Directions

• Make shakshuka sauce: heat olive oil in a wide pan. Cook onion and red pepper for 8 minutes until soft. Add garlic, cumin, and paprika. Cook 1 minute. Add tomatoes and season. Simmer for 15 minutes until thick.
• Make harissa mayo: stir harissa into mayonnaise. Taste and adjust. Refrigerate.
• Combine beef mince with cumin, smoked paprika, and ground coriander. Season generously. Shape into 2 patties.
• Cook patties in a hot pan for 3 minutes per side for medium. Set aside to rest.
• Bring shakshuka sauce to a gentle simmer. Make 2 wells in the sauce and crack an egg into each. Cover and cook for 3-4 minutes until whites are set and yolks are still runny.
• Spread harissa mayo on both sides of each bun. Place a spoonful of shakshuka sauce on the bottom bun. Add the patty. Using a slotted spoon, carefully transfer a poached egg on top of each patty. Scatter feta crumbles and fresh herbs over.
• Serve immediately — the egg yolk must still be liquid.

Notes

• The poached egg yolk must be liquid when the burger is assembled. Cook the eggs last and assemble immediately.
  The shakshuka sauce can and should be made well ahead — it keeps for 5 days in the fridge and improves with time. Reheat and poach the eggs fresh.
  Handle the poached eggs carefully with a slotted spoon — they are fragile and the visual impact of an intact egg on top of the burger is part of the appeal.
  Adjust the harissa quantity in the mayo to your heat preference — harissa varies significantly in heat level between brands.

Storage

Shakshuka sauce keeps in the fridge for up to 5 days and freezes for up to 3 months. Cooked patties keep for 2 days. Poach eggs fresh each time. Harissa mayo keeps for 1 week refrigerated.

Serving Tips

Serve with warm flatbread, a simple cucumber and tomato salad, or roasted sweet potato. A chilled glass of Lebanese Ksara rosé or an Israeli Yarden Sauvignon Blanc pairs beautifully with the spiced tomato flavours. For beer, a Lebanese Almaza lager or any cold light lager provides refreshing contrast to the heat of the harissa.

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