I admit we’ve had shakshuka on the brain lately here at The Nosher. Shakshuka has become the it brunch dish all over the New York area and there are just so many delicious-looking recipes to try. One of my favorite shakshuka-esque dishes comes from the Jerusalem cookbook and has ground lamb and whole cherry tomatoes as the base. After baking eggs right into this combination, a tahini sauce is drizzled on top with fresh lemon. It is somehow both rich and fresh all at the same time.
This version is a bit more of a classic shakshuka, but I add spiced lamb meatballs and fresh spinach to make this a weeknight one pot wonder. No side dish necessary, except of course maybe some fluffy homemade pita (or store bought, hey, no judging).
Never made shakshuka before and want a little extra confidence boosting? Check out our short, easy-t- follow shakshuka video.
Shakshuka with Spinach and Lamb Meatballs
Ingredients
In a medium bowl, combine spices for lamb meatballs. Add lamb and mix very well. Roll lamb into small meatballs, about 1 inch in diameter.
Add 1 Tbsp oil to a large pan set over medium heat. Brown meatballs on all sides, around 2-3 minutes. Remove from pan and set aside. (Leave liquid and lamb bits in the bottom of the pan for flavor).
Add another Tbsp oil to the pan. Add garlic and cook 1 minute, scraping brown lamb bits off the bottom. Add tomato paste and shakshuka spices and continue to cook for 3-4 minutes until fragrant.
Add can of diced tomatoes and meatballs and simmer covered over low-medium heat for 15 minutes. After 15 minutes, add spinach on top and cook for another 3-4 minutes until spinach has wilted completely. Stir
When sauce has thickened slightly, crack eggs into small glass bowls and then gently add to tomato sauce. Cover and cook 3-5 minutes, until whites have set and yolk is to your liking (I like it on the runnier side, so I cook it slightly less time).
Drizzle tahini over the top and sprinkle with fresh parsley if desired. Serve immediately.
Directions
For the meatballs:
3/4 lb ground lamb
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp cinnamon
1/4 tsp coriander
1/4 tsp salt
1/8 tsp pepper
pinch red pepper flakes
2 Tbsp chopped fresh parsley
For the shakshuka:
2-3 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp tomato paste
1 Tbsp paprika
1 tsp cumin
pinch caraway seeds
1 28 oz can diced tomatoes
1 tsp salt
1/2 tsp pepper
2-4 large eggs
2 cups fresh spinach (can also use swiss chard)
For serving:
1/4 cup tahini
fresh parsley
