Herby Meatball & Feta Shakshuka - Nicole's Food Bowls

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.

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!