This easy Mediterranean dish has been around for centuries. I made it my own by adding tenderized, venison steak medallions. Who doesn't like steak and eggs? Let's take it to a new level! The steak and poached eggs are simmered in a rich sauce of tomatoes, peppers and warm spices and will have your taste buds going off! This recipe is absolutely packed with flavor. Perfect for breakfast, lunch or dinner. And it's super fun to say 'Shock-shoe-kah'. Enjoy!
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
Ingredients
6 small venison steaks cut to 1/2 inch thick, tenderized
1 Tbsp olive oil
1 large yellow onion, chopped
2 red bell peppers, sliced
2 garlic cloves, chopped
1 sliced jalapeno, seeds removed
1 tsp paprika
½ tsp ground cumin
Pinch red pepper flakes
1 large can (28 ounces) crushed tomatoes
6 eggs
¼ cup chopped fresh parsley leaves for garnish
Instructions
-Warm the oil in a dutch oven over medium heat
-Add onion, bell pepper and jalapeno
-Stir often until the onions are tender and turning translucent, about 4 to 6 minutes
-Add the garlic, cumin, paprika, and red pepper flakes
-Stir until fragrant, 1 to 2 minutes
-Pour in the crushed tomatoes with their juices
-Stir, and let the mixture come to a simmer
-Add venison steaks, nestle into the bottom of the dutch oven below the sauce
-Reduce to simmer, place lid on dutch oven and allow to cook 15 minutes
-Remove lid and make wells throughout the pan for your 6 eggs
-Crack the eggs directly into the wells
-Gently spoon a bit of the tomato mixture over the egg whites to help contain the eggs
-Sprinkle with salt and pepper
-Replace lid and let simmer 5-10 minutes checking frequently
-The eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft, you want your yolks soft!
-Serve by scooping out a venison steak, a generous amount of sauce and place an egg on top
-Recommend serving over sauteed spinach and polenta or simply serve with a yummy slice of toast or bread