This is a comfort food recipe I was introduced to as a young child from my dad’s side of the family (East African ). I instantly fell in love with it and have been enjoying it ever since. It’s a beef and egg casserole with basic ingredients and baked in the oven. You can enjoy this meal with parathas, chapati, or naan.
- 1 lb ground beef
- 3-4 tbsp oil
- 1 heapting tbsp garlic paste
- 1 heaping tbsp ginger paste
- 1 tsp green chili paste
- 1 small onion diced
- 1 tsp paprika
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 med tomato diced
- 4-5 tbsp freshly chopped cilantro
- 4 heaping tbsp tomato paste
- 2 tbsp water
- 1 tsp garam masala
- 1 egg beaten
- 4 whole eggs
- Preheat oven to 350F.
- Heat oil in a large pan. Once hot, add onion and sauté until slightly golden and translucent.
- Add ground beef, keep breaking up bigger pieces and sauté until completely cooked.
- Add ginger, garlic, green chili pastes and mix well. Cook until raw garlic smell disappears.
- Add in powdered spices and salt. Mix well. Cook for 5 minutes, stirring often.
- Add chopped tomato and mix again. Turn down heat to med low covered and let mixture cook for 10 minutes.
- Now add in tomato paste and mix well. Add in 2 tbsp water and turn down heat to low, cover with lid and let it simmer for 10 minutes. Check often and stir. All the water should be evaporated.
- In the meantime, in an 8×8 square oven safe dish, pour half of the beaten egg into the dish.
- Dish out the meat mixture and spread it into the baking dish in an even layer.
- Now, slowly crack the remaining whole eggs into the baking dish on top of the meat mixture. Keep the eggs apart from one another in the dish.
- Pour the remaining half of the beaten egg and spread throughout the baking dish.
- Bake for 20-25 minutes or until eggs are fully cooked.
- Sprinkle chopped cilantro and a pinch of red chili powder or paprika over each egg yolk. Enjoy!!
*** I also like to broil mine at the end for 3-4 seconds for a crispier texture on top ***