Meatball and Egg Shakshuka

Name: Meatball and Egg Shakshuka with Fresh Parsley
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince; 10 Grams of Garlic paste; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 2 Piece of Tomatoes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Chilli flakes; 30 Grams of Tomato paste; 400 Grams of Tomato passata; 100 ML of Water; 1 Piece of Chicken stock cube; 15 Grams of Honey; 1 Tsp of Black pepper; 4 Piece of Organic Eggs; 15 Grams of Fresh parsley

with Fresh Parsley

Shakshuka may be at the apex of eggs-for-dinner recipes!

Cals 551 · Prot 47 · Carbs 34 · Fat 26

Low Carb

30 min

Meatball and Egg Shakshuka with Fresh Parsley

Shakshuka may be at the apex of eggs-for-dinner recipes!

Cals 551 · Prot 47 · Carbs 34 · Fat 26

Low Carb

Ingredients

Meatballs

Grass fed Beef Mince

350 Grams

Garlic paste

10 Grams

Dijon mustard 13*

6 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Sauce

Red onion

1 Piece

Garlic cloves

2 Piece

Tomatoes

2 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Chilli flakes

2 Grams

Tomato paste

30 Grams

Tomato passata

400 Grams

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Honey

15 Grams

Black pepper

0.5 Tsp

Organic Eggs 5*

4 Piece

To serve

Fresh parsley

15 Grams

Allergens

*13 Mustard, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2309 / 551
Fats (g)	26.3
of which saturated (g)	9.4
Carbohydrates (g)	34
of which sugars (g)	19.8
Fibers (g)	7.2
Proteins (g)	46.9
Salt (g)	4.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep meatballs

Add the beef mince, garlic paste, Dijon mustard, salt and pepper to a large mixing bowl. With clean hands, knead for 3-4 until all the ingredients are fully combined and the meat is tender. Shape into meatballs.

2 Prep vegetables

Peel and chop the onion and garlic. Chop the tomatoes.

3 Start shakshuka

Heat a pan over medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic, chilli flakes (adjust the amount to your liking), tomatoes and tomato paste, and cook for 2 min further. Add the tomato passata, water, chicken stock cube, honey and black pepper. Simmer for 5 min.

4 Add meatballs

Add the meatballs to the pan. Cover with a lid and simmer for 10 min.

5 Add eggs

With the back of a spoon, delve holes into the shakshuka. Crack the eggs into the holes. Cook for 7-8 min further, mixing the whites into the sauce with a fork whilst taking care not to poke the yolks. Cook until the yolks have cooked to your liking.