Meatball and Egg Shakshuka

with Fresh Parsley
Shakshuka may be at the apex of eggs-for-dinner recipes!
Cals 864 · Prot 56 · Carbs 38 · Fat 58
Low-Carb
Try Hello Chef Now
30 min
Meatball and Egg Shakshuka with Fresh Parsley
Shakshuka may be at the apex of eggs-for-dinner recipes!
Cals 864 · Prot 56 · Carbs 38 · Fat 58
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Beef mince
350 Grams
Garlic paste
10 Grams
Dijon mustard
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
1 Piece
Honey
15 Grams
Black pepper
0.5 Tsp
Eggs
4 Piece
To serve
Fresh parsley
15 Grams

Tips for fussy eaters

Make a separate batch for them, without chilli. Serve with crusty bread, pasta or rice.

Pro tip

If you happen to have Greek yogurt or sour cream in, add a dollop of either.

Before you start

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

Instructions

Prep meatballs

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.
Prep vegetables

2 Prep vegetables

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

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 cubehoney and black pepper. Simmer for 5 min.
Add meatballs

4 Add meatballs

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

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.
Serve

6 Serve

Chop the fresh parsley. Sprinkle the parsley over the shakshuka, and serve immidiately (see tips for fussy eaters and pro tip).

Tips for fussy eaters

Make a separate batch for them, without chilli. Serve with crusty bread, pasta or rice.

Pro tip

If you happen to have Greek yogurt or sour cream in, add a dollop of either.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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