Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meatballs
Shakshuka
Eggs
How it's done
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Meatballs
In a bowl, mix the meat with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 12 balls.
Shakshuka
Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 5 mins. all over. Remove and set aside. Reduce the heat, wipe the cooking fat from the pan, add a little oil. Add the onion, garlic and chilli, sauté for approx. 4 mins. Add the cumin, paprika and tomato puree, sauté for approx. 5 mins., add the tomatoes and water, cover and simmer for approx. 10 mins., season.
Eggs
Using a tablespoon, make four wells in the sauce. Crack the eggs one at a time, carefully sliding them into the wells. Place the meatballs on top, cover and leave the eggs to solidify over a low heat for approx. 10 mins. Sprinkle with chilli flakes, plate up.
| Serve with: | Toasted flatbread |
|---|
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