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Meatball and Egg Shakshuka

Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes. Tunisia. The Moroccan version of the shakshuka includes kefta meatballs and in Morocco they don’t call it shakshuka but simply "kefta and egg tagine", but isn’t shakshuka just too cute?
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main
Cuisine Moroccan
Servings 4 people

Ingredients
  

  • 450 g meatballs see meatball recipe
  • 30 ml olive oil
  • 1 medium onion chopped
  • 2 cloves garlic peeled and finely chopped
  • 200 g mushrooms sliced
  • 1 medium capcicum chopped
  • 1 large zucchini sliced
  • 2 cans chopped tomatoes (800g)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon ground black pepper
  • pinch of cayenne pepper
  • 4 eggs
  • 1 teaspoon chopped fresh coriander for garnish
  • bread to serve

Instructions
 

  • In a large frying pan (or deep skillet) stir in all the ingredients, except the eggs and meatballs, over medium heat. Bring to the boil and cover with a lid under low heat. Let simmer until it becomes a thick sauce, about 25min.
  • Return the meatballs to the sauce and cover until they are almost cooked, about 7 min.
  • Gently break the eggs into the sauce and cover until the eggs are poached; egg white set and yolk still runny (4 to 5 minutes).
  • Garnish with fresh chopped coriander and serve immediately with bread.

Notes

Move the meatballs around to make some space before poaching the eggs into the sauce so they can be nicely set.