Meatball and Egg Shakshuka

with Fresh Parsley

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low-carb
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low-carb
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Instructions

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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.

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2 Prep vegetables

Peel and chop the onion and garlic. Chop the tomatoes

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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.

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4 Add meatballs

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

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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.

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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.

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

Cooking Time: 30 min

Cals 689 · Prot 56 · Carbs 39 · Fat 35

Gluten-Free

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

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

Cooking Time: 30 min

Cals 689 · Prot 56 · Carbs 39 · Fat 35

Gluten-Free

Instructions

photo

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.

photo

2 Prep vegetables

Peel and chop the onion and garlic. Chop the tomatoes

photo

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.

photo

4 Add meatballs

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

photo

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.

photo

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.

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
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