Today, I am sharing a fantastic fusion dish that I frequently rely on for lazy weekend brunches or hearty weeknight dinners: Montreal Steak Shakshuka, or as it’s known in Chinese, Bei Fei Dan (North African Eggs).
I love recipes that look incredibly impressive but secretly require very little effort. By combining a rich, umami-packed tomato and mushroom base with perfectly baked eggs and savory Montreal-seasoned steak strips, you get a meal that hits every single craving. The tanginess of the tomatoes perfectly cuts through the richness of the butter and the steak, making every bite incredibly balanced. Let’s get cooking!
What Is Bei Fei Dan?
Bei Fei Dan (北非蛋) literally translates to “North African Eggs,” which is the Chinese name for Shakshuka. Traditionally, Shakshuka is a classic Middle Eastern and North African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic.
In modern Chinese home kitchens and trendy cafes, Bei Fei Dan has evolved. This version incorporates a robust Western twist by adding pan-seared steak strips seasoned with Montreal steak spice, and relies on butter and ketchup to build a fast, deeply savory flavor profile. If you are a fan of rich, tomato-based comfort foods, you might also love our Hearty Tomato Beef Stew, which shares a similar flavor philosophy.
1Hearty Tomato Beef Stew (番茄土豆炖牛肉)This easy, no-fail Tomato Beef Stew features fall-apart tender beef and fluffy potatoes in a rich, savory tomato broth. Perfect comfort food for the whole family.Check out this recipe
Ingredients
The Base:
- 1 tbsp (14g) Unsalted butter: Adds a creamy, rich undertone to the sauce.
- 1/2 medium Yellow onion (about 80g): Diced.
- 10 Button mushrooms (about 150g): Cleaned and thinly sliced.
- 2 medium Tomatoes (about 300g): Peeled and chopped into chunks.
- 1 tbsp (15g) Ketchup or Tomato paste: Deepens the tomato flavor and adds a touch of acidity.
- 1 tsp (5g) Salt: For seasoning the sauce.
- 1/2 tsp (2g) Sugar: Balances the acidity of the tomatoes.
The Eggs & Steak:
- 2 large Eggs
- 1 Steak (approx. 8 oz / 225g): Sirloin, ribeye, or strip steak work beautifully.
- 1 tbsp Montreal Steak Seasoning: A classic blend of garlic, dill, black pepper, and rosemary. It elevates the meat instantly without needing a long marinade.
- 1 tbsp Cooking oil: A high-smoke-point oil. Check out our guide on the Best Oil for Stir Frying for recommendations.
- Optional Garnish: Freshly ground black pepper and chopped parsley.
Equipment Needed
- Oven-Safe Skillet or Baking Dish: A cast iron pan is excellent for heat retention (read more on Carbon Steel vs Cast Iron Wok choices in the kitchen).
- Oven: Preheat to 400°F (200°C).
- Separate Frying Pan: For searing the steak.
Prep & Mise en Place
- Peel the tomatoes: Score a shallow “X” on the bottom of your tomatoes and submerge them in boiling water for 30 seconds. The skins will peel right off. Chop them into bite-sized chunks. This ensures a silky sauce without tough tomato skins.
- Prep the steak: Pat the steak completely dry with paper towels. Cut it into thick strips. Moisture is the enemy of a good sear! Toss the strips evenly with the Montreal steak seasoning.
Cooking Process
1. Build the Flavor Base (3–5 minutes) Melt the butter in your skillet over medium-low heat. Add the diced onion, chopped tomatoes, and sliced mushrooms. Stir-fry gently until the onions turn translucent and the mushrooms begin to soften.
2. Simmer the Sauce (8–10 minutes) Add the ketchup, salt, and sugar to the skillet. Stir well to combine. Cover the pan with a lid and let it simmer on low heat. Cook until the tomatoes break down, soften, and release their natural juices, forming a thick, rustic sauce.
3. Bake the Eggs (20 minutes) If your skillet isn’t oven-safe, transfer the tomato sauce into a baking dish. Use a spoon to create two small wells in the sauce. Crack an egg into each well. Place the dish into the preheated oven at 400°F (200°C) and bake for 20 minutes, or until the egg whites are fully set but the yolks are still slightly jammy.
4. Sear the Steak (3–5 minutes) While the eggs are baking, heat the cooking oil in a separate frying pan over medium-high heat. Once the oil is shimmering, add the seasoned steak strips in a single layer. Pan-fry until they are browned and cooked to your desired doneness (about 1–2 minutes per side for medium). For more tips on getting the perfect crust, check out our Pan-Seared Steak guide.
💡 Chef’s Note: Getting a good sear relies on the Maillard reaction. This chemical reaction between amino acids and reducing sugars requires high heat and a dry surface, which is why patting your steak dry beforehand is absolutely crucial!
5. Assemble and Serve Remove the baking dish from the oven. Arrange the sizzling steak strips directly on top of the tomato and egg bake. Garnish with a sprinkle of black pepper and freshly chopped parsley.
Why This Recipe Works
- Acid and Fat Balance: The natural acidity of the fresh tomatoes and ketchup perfectly cuts through the richness of the butter and the savory steak.
- Textural Contrast: Soft, jammy eggs and tender vegetables contrast beautifully with the crusty, aggressively seasoned seared steak strips.
- Efficiency: Utilizing a pre-made spice blend like Montreal seasoning brings complex flavors (garlic, dill, rosemary) without requiring you to chop multiple herbs or marinate the meat overnight.
Common Mistakes When Making Montreal Steak Shakshuka
- Mistake: The tomato sauce is too watery.
- Cause: Not simmering the tomatoes uncovered at the end, or using tomatoes with very high water content without letting them reduce.
- Solution: If the sauce looks too thin before baking, take the lid off and let it simmer for an extra 3–5 minutes to evaporate excess moisture.
- Mistake: The steak is tough and grey.
- Cause: The pan wasn’t hot enough, or the steak strips were wet before hitting the oil, causing them to steam rather than sear.
- Solution: Always pat the meat completely dry and wait until the oil is shimmering hot before adding the steak.
Frequently Asked Questions
- Can I make the tomato sauce ahead of time? Absolutely. You can prepare the tomato, onion, and mushroom base up to 2 days in advance and store it in the fridge. When you are ready to eat, simply heat the sauce up, crack the eggs in, and bake.
- Do I have to bake the eggs? If you prefer to keep everything on the stovetop, you can simply crack the eggs into the simmering sauce, cover the skillet with a lid, and cook on medium-low for 5–8 minutes until the eggs are set.
- Can I substitute the Montreal seasoning? Yes! If you don’t have it, mix 1/2 tsp garlic powder, 1/2 tsp coarse black pepper, a pinch of dried rosemary, and a pinch of dried dill.
- What if I don’t have fresh tomatoes? You can substitute the fresh tomatoes with one 14 oz (400g) can of high-quality diced or crushed tomatoes.
How to Serve
This dish demands something to soak up the incredible sauce and egg yolks. Serve it hot right out of the baking dish alongside a crusty French baguette, toasted sourdough, or warm pita bread. If you want a more Asian-inspired comfort meal, it is absolutely phenomenal spooned over a bowl of freshly steamed rice. Learn How to Cook Perfect Rice in a Cast Iron Pot to elevate your meal! If you’re building a larger brunch spread, pair it with a light side like our Tomato Egg Drop Soup.
Storage & Reheat
- Refrigeration: Store leftover sauce and steak in an airtight container in the fridge for up to 3 days. It is best not to store leftover baked eggs, as they become rubbery when reheated.
- Reheating: Reheat the sauce and steak gently in a skillet over medium-low heat until warmed through. If you want a fresh egg, crack a new one into the reheated sauce and cook it on the stove.
Allergen Notice
- Dairy (Butter)
- Eggs
- Note: Check your specific brand of Montreal steak seasoning to ensure it is processed in a gluten-free facility if you are sensitive to gluten.
Nutrition Disclaimer
Nutrition information is an estimate and provided for informational purposes only. The exact caloric and macronutrient breakdown will vary based on the specific cut of steak used, the amount of fat trimmed, and the specific brand of ketchup and seasoning applied.
About the Author & Recipe Development
As a recipe developer for Woks of Love, my goal is to bridge the gap between traditional Chinese cooking techniques and the modern, fast-paced home kitchen. To perfect this Bei Fei Dan, I tested multiple variables—from stovetop simmering to oven-baking—to find the exact method that yields perfectly set egg whites without overcooking the yolks. I chose to sear the steak separately rather than cooking it in the sauce to ensure it retains a beautiful, caramelized crust that contrasts with the soft, stewed tomatoes.
Authoritative References
To ensure the highest standards of food safety and culinary science in our recipes, we consult trusted resources. For safe internal cooking temperatures regarding beef and eggs, please refer to the USDA Food Safety and Inspection Service. To understand the science behind achieving the perfect crust on your steak, Harold McGee’s explanations of the Maillard Reaction are an invaluable culinary resource.
Montreal Steak Shakshuka (Bei Fei Dan)
Equipment
- Oven-safe skillet or baking dish
- Frying Pan
Ingredients
Base Sauce
- 1 tbsp unsalted butter
- 1/2 medium yellow onion diced
- 10 button mushrooms sliced
- 2 medium tomatoes peeled and chopped
- 1 tbsp ketchup
- 1 tsp salt
- 1/2 tsp sugar
Steak and Eggs
- 2 large eggs
- 8 oz steak (sirloin or ribeye) cut into strips
- 1 tbsp Montreal steak seasoning
- 1 tbsp cooking oil high smoke point
Instructions
- Preheat oven to 400°F (200°C).
- Melt the butter in an oven-safe skillet over medium-low heat. Add diced onion, chopped tomatoes, and sliced mushrooms. Stir-fry gently until vegetables soften.
- Add ketchup, salt, and sugar. Stir to combine. Cover and simmer for 8-10 minutes until the tomatoes release their juices and form a sauce.
- If using a baking dish, transfer the sauce into it. Make two small wells in the sauce and crack an egg into each well.
- Bake in the preheated oven for 20 minutes, or until the egg whites are set.
- While eggs bake, pat the steak strips dry and toss with Montreal steak seasoning. Heat cooking oil in a frying pan over medium-high heat. Sear the steak strips for 1-2 minutes per side until browned and cooked through.
- Remove the baked eggs from the oven. Arrange the cooked steak strips on top. Garnish with black pepper and parsley. Serve hot with bread or rice.
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