Paraguayan Bife Koygua (Beef Stew with Eggs)

Bife koygua is a comforting Paraguayan skillet dish of tender beef simmered with onions, peppers, and tomatoes, then finished with eggs cooked directly in the sauce.

Brown the beef quickly, soften the vegetables into a savory sauce, and cover the skillet just long enough for the eggs to set while their yolks remain soft.

Slice the beef thinly across the grain and avoid crowding the pan so it browns instead of steaming.

Serving Suggestions

Serve bife koygua straight from the skillet with white rice or crusty bread to catch the tomato sauce and egg yolk.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat the beef and sauce gently; add freshly cooked eggs when possible.

Paraguayan Bife Koygua (Beef Stew with Eggs)

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Tender beef and onions simmered in tomato-pepper sauce with eggs cooked gently on top.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Paraguayan

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Beef and sauce

• 1.5 lb beef sirloin thinly sliced across the grain
• 2 tbsp neutral oil divided
• 1 large yellow onion thinly sliced
• 1 red bell pepper red bell pepper sliced
• 1 green bell pepper green bell pepper sliced
• 3 cloves garlic minced
• 1.5 cups crushed tomatoes
• 1 cup beef stock low sodium
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp fine salt plus more to taste
• 0.25 tsp ground black pepper

Eggs and garnish

• 4 large eggs
• 0.25 cup fresh parsley chopped
• 4 cups cooked white rice for serving

Equipment

• Large cast-iron skillet
• Chef’s knife
• Cutting board
• Wooden spoon
• Lid

Method

 

Brown the beef:

1. Pat the beef dry and season with half the salt and the pepper. Heat 1 tablespoon of oil in a large skillet over high heat.
2. Brown the beef in batches for 1 to 2 minutes per side, then transfer it to a plate. Add the remaining oil and reduce the heat to medium.

Build the sauce:

1. Add the onion and bell peppers to the skillet and cook for 6 to 8 minutes until softened. Stir in the garlic, cumin, and oregano for 30 seconds.
2. Add the crushed tomatoes, stock, and remaining salt. Return the beef and any juices to the skillet, cover, and simmer for 12 minutes until the sauce thickens and the beef is tender.

Cook the eggs and serve:

1. Make four shallow wells in the sauce and crack an egg into each. Cover the skillet and cook for 5 to 7 minutes, until the whites are set and the yolks remain softly set.
2. Sprinkle with parsley and serve immediately over cooked white rice.

Nutrition

Calories: 650kcalCarbohydrates: 59gProtein: 49gFat: 24gSaturated Fat: 7gCholesterol: 285mgSodium: 780mgFiber: 5gSugar: 9g

Notes

• Cook the eggs to your preferred doneness, but soft yolks are especially good with the tomato sauce.
• Slice the beef thinly and brown it quickly to keep it tender.