Egg & Meatball Shakshouka
- Weekday Hassle Free Dinners
- Serves 2
- Prep 5 min
- Cook 30 min
I don't remember being so excited about having eggs for dinner. I could not wait to dip my bread into the saucy goodness. I have used turkey meatballs for a leaner version, you can substitute for beef or lamb meatballs. If you have got some time on your hands, make your own meatballs.
Ingredients
- 1 small onion, finely chopped
- 2 tas good quality red harisssa paste
- 2 400 g cans chopped tomatoes
- 1 cup beef stock
- 1 packet of turkey meatballs
- 4 eggs
- grilled pitta or Turkish bread to serve
- 2 garlic gloves, finely chopped
Method
- Heat olive oil in a frying pan. Add the onion and cook for 2 minutes, then add garlic and cook for one more minute. Add harrissa paste and cook for further 1-2 minutes until fragrant. Add canned tomatoes and beef stock, stir to combine and season with salt and pepper. Reduce heat to medium-low and simmer for 20 minutes.
- Preheat the oven to 200C. Arrange the meatballs on a baking tray lined up with baking paper. Bake in the oven for 10 minutes or until golden, turning half way through.
- Add the meatballs to the tomato mixture. Crack the eggs. Bake in the oven for 8-10 minutes until the egg whites are just cooked but the yolks are still runny.
- Serve with sliced grilled Turkish bread.
Published 21 February 2018. All recipes