Shakshuka with meatballs
Ingredients
for 4 people
| 300 g | minced meat (beef) |
| 1 | onion, finely chopped |
| 1 | egg |
| 2 tbsp | breadcrumbs |
| 1 tsp | dried thyme |
| ½ tsp | salt |
| a little | pepper |
| olive oil for frying | |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 | red chilli, deseeded, finely chopped |
| 1 tsp | ground cumin |
| ½ tsp | sweet paprika |
| 2 tbsp | tomato puree |
| 500 g | cherry tomatoes, cut in half |
| ½ dl | water |
| 1 tsp | salt |
| a little | pepper |
| 4 | fresh eggs |
| ¼ tsp | chilli flakes |
How it's done
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.
Show complete recipe