Turn the brunch classic shakshuka into a dinner with meatballs in a spicy tomato and egg tagine. Easy to make and high in protein. Serve with flatbreads or crunchy bread.
Ingreadient
- 250g/9oz beef mince (10–20% fat)
- 1 large onion (about 200g/7oz), grated
- 15g/¼oz freshly chopped flatleaf parsley
- 15g/¼oz freshly chopped coriander
- 4 mint sprigs, leaves picked and chopped
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp ground black pepper
- pinch cayenne pepper
- 2 tbsp olive oil
- 400g tin chopped tomatoes
- 3 garlic cloves, crushed
- 1 tbsp freshly chopped flat leaf parsley
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp caster sugar
- ¼ tsp ground black pepper
- 4 free-range eggs
- freshly chopped coriander, to garnish
- bread, to serve
Direction
- To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use.
- To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper.
- Bring to the boil, then cover the pan (either with a lid or carefully with a piece of kitchen foil), reduce the heat to low and simmer gently, stirring every now and then, for 25 minutes, or until the sauce is thick. If it looks too dry at any point, add a couple of tablespoons water.
- Add the meatballs to the sauce, re-cover the pan and cook for 7 minutes, or until they start turning brown and are just cooked through.
- Move the meatballs around to make space for the eggs, then gently break them straight into the sauce, re-cover the pan and cook for 5 minutes, or until the whites are set but the yolks are still runny. Garnish with chopped coriander and serve immediately with bread.
