Egg & Meatball Shakshouka

February 21, 2018
Serves 2 People
Prep time
Cook Time

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.


  • 1
    small onion, finely chopped
  • 2 Tablespoons
    good quality red harisssa paste
  • 2
    400 g cans chopped tomatoes
  • 1 Cup
    beef stock
  • 1
    packet of turkey meatballs
  • 4
  • grilled pitta or Turkish bread to serve
  • 2
    garlic gloves, finely chopped


  1. 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.

  2. 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.

  3. 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.

  4. Serve with sliced grilled Turkish bread.


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