My mission is to make Shakshuka Sunday a global holiday, and I’m kickstarting the campaign with this delicious shakshuka recipe.
Traditionally, shakshuka consists of eggs poached in a sauce of flavorful tomatoes, olive oil, peppers, onions and garlic. It is usually spiced with cumin, paprika and cayenne pepper. My favorite thing about cooking is that you can still make something delicious without sticking completely to tradition. So, to honor the creativity that comes with cooking, this shakshuka has a twist – meatballs!
This is a more time consuming shakshuka than the ones I usually make, but its worth all of the extra effort because it is truly exceptional!
This dish doesn’t require an excessive amount of ingredients. The base is still made up of tomatoes, onions, and garlic, and the toppings are fairly simple. Most of the flavor in this dish comes from the multitude of spices in both the tomato base and the meatballs themselves.
Personally, I love topping my shakshuka with fresh herbs in order to elevate it. If you’re like me and you buy multiple bunches of herbs only to forget about them and find them molding in the back of the fridge a week later, don’t worry! The meatballs will include enough fresh herbs to (hopefully) prevent that from happening.
I included feta in this version of shakshuka since I find that it adds a nice saltiness and texture, but it isn’t kosher and can definitely be left out. If you’d rather go without the meatballs, you can make a really delicious shakshuka without them. Alternatively, if you don’t want to make shakshuka, feel free to use this meatball recipe for your next bowl of spaghetti!
I love to serve shakshuka on top of toasty bread, so make sure you have your favorite loaf on hand when you make this. It can definitely be eaten on its own, but I can assure you it isn’t the same.
Alright, enough chit chat. Let’s get into the recipe!
Herby Meatball & Feta Shakshuka
Equipment
- Large nonstick pan
- Tongs
- Cutting knife
- Can opener
- Large bowl
Ingredients
Meatball Ingredients
- 1 lb ground beef
- 2 cloves garlic
- 1/2 white onion
- 1/2 cup gluten free breadcrumbs (sub regular breadcrumbs)
- 1 bunch cilantro
- 2 eggs
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- salt & pepper
Shakshuka Ingredients
- 28 oz canned diced tomatoes (1 can)
- 1/2 white onion
- 2 cloves garlic
- 1 tbsp tomato paste
- 6-8 eggs
- 1 tsp cumin
- 1 tsp smoked paprika
Shakshuka Toppings
- cilantro (optional)
- feta cheese (optional)
Instructions
Meatball Instructions
- Start by mincing an entire white onion and 4 cloves of garlic. You'll use half of the onion and half of the garlic cloves for the meatballs and the rest in the shakshuka itself.
- Place all of the meatball ingredients in a large bowl and combine until everything is completely incorporated.
- Roll the mixture into balls that are between 1 and 2 tablespoons big. There should be enough for around 10-12 meatballs.
- Heat olive oil in a nonstick pan over medium/high heat and sauté meatballs for 8-10 mins, turning them fairly frequently using tongs until they are golden brown and fully cooked inside.
- Set the meatballs aside and keep the pan on medium high heat.
Shakshuka Instructions
- Using the same pan, add the other half of the minced garlic and onions, and sauté them for 2-3 mins to start making the shakshuka mixture. Add a bit more oil if needed.
- Add in the canned diced tomatoes, tomato paste, and all of the seasonings. Cook over medium heat for 5-7 mins stirring every once in a while.
- Once the mixture has thickened a little bit, use tongs to add the meatballs in, and make a few “holes” in the sauce for the eggs. If your pan is not big enough for the eggs to be added, take out a few of the meatballs.
- Crack eggs into the holes you made, cover, and cook until eggs are mostly cooked but still jiggly and runny. This takes around 5-8 mins.
- Top with fresh herbs and feta cheese, and serve with toasted bread or pita!
