Shakshuka With Meatballs
Shakshuka with meatballs is a healthy, high-protein one-pan meal made with eggs, Moroccan-style meatballs, and rich tomato sauce.
Servings: 3 people
Equipment
- 1 large pan
Ingredients
Meatballs
- 200 –300g minced meat (around 4 meatballs per person)
- 1 small onion grated
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp turmeric
- ¼ tsp ginger powder
Shakshuka
- 2 eggs per person
- 3 vine tomatoes grated (discard skin after grating)
- 1 onion finely chopped
- 1 red pepper finely chopped
- 1 tbsp tomato purée/paste
- 1 –2 tbsp extra virgin olive oil for cooking
- 1 tsp salt or to taste
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
Make The Meatballs
- In a large bowl, combine the minced meat, grated onion, salt, black pepper, turmeric, cumin, paprika, cinnamon, and ginger powder. Mix everything together thoroughly until well combined. The more you mix the mixture, the more flavourful the meatballs will be.
- Shape the mixture into small meatballs. You can make them slightly smaller if you want more servings.
- Place the meatballs in the fridge while you prepare the shakshuka sauce. This helps them hold their shape while cooking.
Prepare The Shakshuka Sauce
- Finely chop the onion and red pepper. Grate the tomatoes using a box grater - this creates the perfect smooth shakshuka sauce. To make grating easier, cut the tomatoes in half from the side and grate the flesh, discarding the skin afterwards.
- Heat a large pan over medium-low heat and add the olive oil. Add the chopped onions and red peppers, then sauté for 5–7 minutes until softened.
- Add the salt, black pepper, paprika, cumin, and cayenne pepper. Stir well to coat the vegetables in the spices. Mix in the tomato purée/paste and cook for 1–2 minutes before pouring in the grated tomatoes.
- Pour the grated tomatoes and allow the sauce to simmer for around 15 minutes, stirring regularly to prevent sticking or burning, until the sauce thickens.
- Once thickened, add a little hot water (around ¼ cup) to keep the sauce rich and saucy. Add more if needed, especially just before adding the eggs and meatballs, as the sauce will continue to thicken while cooking.
Add The Eggs And Meatballs
- Crack the eggs directly into the sauce and then gently place the meatballs in the sauce too.
- Cover the pan with a lid and allow everything to cook for around 10 minutes, or until the meatballs are fully cooked and the eggs are done to your liking.
- Avoid overcooking the meatballs, as they can become dry.
- Enjoy!
