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Moroccan Shakshuka

Double protein! Eggs, the original superfood, combined with beef mince to pack in the iron. Athletes are especially susceptible to anemia. We all know how important red blood cells are to a cyclist so, make sure your getting your recommended intake with this delicious dish.


400g beef mince

1 onion

1 pepper

3 cloves of garlic

2 tbsp ras el hanout

1 tbsp harissa

1 tin of tomatoes

4 eggs

1 lemon

5 tbsp greek yoghurt

1 tbsp tahini

small bunch of coriander

Serves 3 (or 4 if you combined it with pitta breads for a high carb meal).


This is so easy to do. You can have it on the table in 20 minutes.

Start by getting your pan on a high heat with a table spoon or so of olive oil. When the pan is hot, go in with the mince and brown it. Once done remove from the pan with a slotted spoon.

Turn the heat down. Add your chopped onion and pepper to the pan and cook on a low heat until softened, about 10 minutes. Add the garlic for another 2, then the ras el hanout and harissa for another minute.

Add the tinned tomatoes. Fill the tin half full with water and add to the pan. Add the mince back in to the pan and season generously with salt and pepper.

Crack one egg at a time in to a ladle. Push the ladle in to the sauce to create a dent then slowly turn out the egg. Do this with the remaining 3 eggs.

Now, either cover your pan with a lid or just use tin foil. The eggs will take around 5 minutes to cook. Cook them to your liking, I like mine a bit runny.

While they're cooking mix the juice from half a lemon with the greek yoghurt and tahini. Season well with salt and give it a good mix.

When the eggs are done take the pan off the heat. Dot with the yoghurt dressing you made and scatter over your coriander. Enjoy!

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