Shakshuka is a North African dish made with a rich and spicy tomato sauce, accompanied by runny, oozing eggs.
It is quite often served as a breakfast or lunch dish, however, I have bulked things up a little here with addition of some lamb meatballs.
Shakshuka is a quick and simple midweek dish that can be cooked up in a big pan, put in the middle of the dinner table so everyone can just get stuck in. The spicing is mild enough for the kids to love it too!
Why will I love this dish?
- This is quick and easy for a midweek dinner, about 45 minutes from start to finish
- The rich tomato sauce spiced with Harissa is addictive I promise you!
- A great combination of protein, #healthyfats and limite carbs – ideal for any New Years diet – Keto, Paleo, Low Carb
- Can be a great vegan or vegetarian meal with the omission of the meatballs.
- One pan cooking so hardly any washing up
- Leftovers taste even better the next day!
What do I need to make this dish?
There must be a thousand different recipes for Shakshuka, the good thing is for me there are only a few MUST have ingredients:
- Harissa – I used powdered/ground harissa for this recipe but the stuff from a jar or tube is just as good
- Tomatoes – I used good quality organic tinned tomatoes here – if you have them really ripe fresh tomatoes are even better
- Garlic & Shallots
- Eggs – I am a big proponent of getting the best quality eggs you can find. It is worth paying a little extra to get organic and really fresh eggs
How do I make this dish?
- If you are going to add meatballs, make these first. Mix together 500g minced lamb, finely diced shallots, garlic, lemon zest, coriander and harissa.
- Once combined, roll out about 9 or ten meatballs and ideally allow to chill in the fridge for a while.
- Fry off the meatballs in some oil until nicely browned and then put to one side.
- Next make the tomato sauce. Gently fry some more shallots, garlic, harissa, tsp of cumin.
- Add some roasted red peppers (I used them out of a jar – available in most supermarkets now) – Fresh will be fine instead, will just take more cooking to soften.
- Add 1 tsp sugar and then 2 x tins of tomatoes or approx 800g of fresh ripe tomato.
- Let the sauce cook and start to thicken, then add the meatballs back into the pan to continue cooking.
- Crack as many eggs as you would like directly into the pan and allow the heat from the dish to cook them through, leaving a runny yolk.
- Sprinkle with fresh Parsley and tuck in!
Check out this video which shows how to make this great dish!
If you love this dish, why not try out some other lamb dishes on Canny Kitchen?
Or for other North African inspired dishes…
- Chicken Tagine
Or for a little extra spice…
Find the full recipe & print off below…
Lamb Meatball Shakshuka
A rich, spiced tomato sauce served with runny, oozy eggs and chunky lamb meatballs
- Finely diced Shallots
- 2 Garlic Clovesl
- Lemon Zest
- Coriander Leaves
- Salt & Pepper
- 2 Red Peppers
- 2 tins Tomatoes (or 800g of fresh)
- 1 tbsp Tomato Paste/Puree
- 1 tsp Sugar
- 1 tsp Cumin
- 4-6 Fresh Organic Eggs
- Step 1 First make the meatballs – combine the lamb, shallots, 1 clove of garlic, 2 tsp Harissa,lemon zest, coriander, salt & pepper in a bowl and mix together.
- Step 2 Form 9-10 meatballs and then fry in a little oil in a thick based pan until golden
- Step 3 wipe pan out and start the sauce. Add more diced shallot, garlic, 2 tsp harissa, 1 tsp cumin and gently fry in the pan.
- Step 4 Add the diced red pepper, tsp of sugar and the 2 x tins of tomatoes
- Step 5 Let the sauce thicken slightly and then add the meatballs back into the pan – cook for around 15-20 minutes
- Step 6 Crack the eggs directly into the pan and allow to cook through, leaving the yolk runny (about 8 minutes)
- Step 7 Scatter with fresh parsely and serve…Enjoy!