Shakshuka With Meat Is INSANELY DELICIOUS
Recipe Overview
Overview
This Shakshuka with Meat is a delightful twist on the classic dish, combining the heartiness of spiced meatballs with the comforting warmth of a rich tomato sauce. The process begins with creating flavorful kofta meatballs, made from minced lamb or beef mixed with onions and fresh herbs. The addition of spices like paprika and cumin elevates the flavor profile, making each bite a savory experience.
As the meatballs cook in the sauce, they absorb the rich flavors of the tomatoes, which can be enhanced by using fresh, ripe varieties. The technique of simmering the sauce allows it to thicken and develop a depth that complements the meatballs beautifully. One of the highlights is the addition of eggs, which are cracked into the sauce and steamed to your preferred doneness, adding a creamy texture that ties the dish together.
This recipe is not only delicious but also visually appealing, with the vibrant colors of the sauce and the perfectly cooked eggs creating an inviting presentation. It’s a dish that encourages sharing, making it perfect for family dinners or gatherings with friends. Serve it with crusty bread for a complete meal that is sure to impress.
Whether you’re a fan of traditional shakshuka or looking to try something new, this Shakshuka with Meat is a must-try. It’s a comforting, satisfying dish that brings the flavors of Moroccan cuisine to your table.
Recipe Details
Steps & Tips
Add 500 G of minced lamb or beef to a mixing bowl.
Grate a small onion on the large side of a grater and add 100 G of it with its juice to the meat.
Chop 40 G each of fresh parsley and fresh coriander, removing the thick stems.
Tip: Chop off the thick chewy stems of herbs for better texture in Kofa.
Add 20 G of chopped herbs, 2 minced cloves of garlic, 1 tsp of salt, 1 tsp of paprika, 0.5 tsp of black pepper, and 0.5 tsp of cumin to the meat and knead for about 3 minutes.
Add half a tablespoon of olive oil to the meat and mix it in.
Shape the mixture into mini meatballs about the size of a large grape.
Heat 1 tablespoon of olive oil in a stainless steel pan over medium-high heat.
Add one chopped onion and sauté for about 6 to 7 minutes until softened.
Add 20 G of tomato paste and mix it with the onions.
Add 400 G of finely chopped tomatoes to the pan.
Tip: Use freshly chopped tomatoes if they're in season for better flavor.
Tip: If using canned tomatoes, choose a high-quality brand for the best results.
Add about 250 ml of water, mix well, and bring to a simmer.
Cover the pan and let it cook for about 15 minutes.
Add half a teaspoon of salt, half a teaspoon of paprika, 0.25 tsp of black pepper, 0.25 tsp of cumin, and 10 G of chopped mixed herbs to the sauce.
Add the mini meatballs to the pan and spread them out gently.
Cover and cook the meatballs for 5 minutes.
Tip: Cooking meatballs without searing them gives a juicier texture.
Stir the meatballs to flip them over and cook for 5 more minutes.
Tip: Ensure the sauce is thick enough by checking if your spoon leaves a clear path in the pot.
Check that the sauce is thick enough before adding the eggs.
Make three to four wells in the sauce for the eggs.
Crack an egg into each well.
Tip: Add a little salt and pepper to the eggs before steaming for extra flavor.
Cover with the lid and let the eggs steam until cooked to your preferred doneness.
Garnish with a little more chopped herbs.
Serve with some crusty bread.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Kofta meatballs are traditionally made with minced meat and spices, providing a rich flavor.
- •Using fresh tomatoes enhances the depth of flavor in the sauce.
- •Cooking the meatballs without searing them keeps them juicy.
- •The dish is typically served with crusty bread for scooping.
