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Meatball shakshuka recipe

33 ratings

Pair a classic shakshuka – made with peppers and tomatoes – with meatballs to make this breakfast favourite into a wonderful weekend dinner. Serve with crusty bread so you can mop up all the wonderful sauce. See method

Serves 6
5 mins to prepare and 40 mins to cook
418 calories / serving
Freezable
Gluten-free

Ingredients

½ tbsp olive oil
1 onion, finely chopped
500g pack mixed-colour peppers, finely sliced
4 garlic cloves, crushed
3 tsp ground cumin
1 tbsp smoked paprika
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
500g pack 20% fat beef mince
10g fresh parsley, finely chopped
½ lemon, zested
6 medium eggs
120g Greek-style salad cheese, crumbled
crusty bread, to serve (optional)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1740kj
418kcal 21%
Fat
27g 39%
Saturates
12g 60%
Sugars
13g 14%
Salt
1.3g 22%

of the reference intake
Carbohydrate 13.9g Protein 29.3g Fibre 4.3g

Method

Heat the oil in a large, deep, lidded frying pan over a medium-high heat. Fry the onion and peppers for 8-10 mins until soft, then add half the garlic, the spices and tomato purée and cook for another 1 min. Tip in the tomatoes and a can’s worth of water; season well and simmer, covered, for 15 mins.
Meanwhile, mix the mince, remaining garlic, half the parsley and the lemon zest in a bowl. Season well and shape into 16 balls. When the sauce has simmered for 15 mins, stir in the meatballs, then crack in the eggs and cook for another 10 mins with the lid on. Stir in the remaining parsley, then scatter over the cheese. Serve with crusty bread, if you like.

See more Marvellous meatball recipes

Freezing and defrosting guidelines
Freeze without eggs. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.