Meatball Shakshuka
SERVES
4
PREP TIME
10 mins
COOK TIME
25 mins
INGREDIENTS
- 4 eggs
- 1 400g can of chopped tomatoes
- 1 red capsicum diced
- 2 tbsp olive oil
- 1 onion diced
- 1 sourdough bread
- 1 tbsp butter
- 4 cloves of garlic finely chopped
- 1 tsp ground cumin
- ¼ tsp chilli powder
- ½ handful fresh coriander
- ½ handful fresh parsley
Calories
848
Carbs
89g
Sugar
15g
Protein
40g
Fat
156g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the meatballs according to the instructions on the pack, then set aside to add to the sauce.
- In a large frying pan heat olive oil on medium heat. Add onion and diced bell pepper and cook until the onion becomes translucent.
- Add garlic and spices and cook until fragrant.
- Add the can of tomatoes to the pan and break down the tomatoes using a large spoon. Place meatballs in sauce and season with salt and pepper. Bring sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking.
- While your shakshuka is simmering, toast the sourdough bread.
- Once your eggs are cooked as desired, place your shakshuka on a serving board and garnish with chopped coriander and parsley. Serve straight from the frying pan with a slice of sourdough toast and butter on the side.
