Ingredients
Units
Scale
For the meatballs:
- ¾ lb ground lamb
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp coriander
- ¼ tsp salt
- ⅛ 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
- ½ tsp pepper
- 2–4 large eggs
- 2 cups fresh spinach (can also use swiss chard)
For serving:
- ¼ cup tahini
- fresh parsley
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Israeli