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A black dish with baked meatball Shukshuka, featuring meatballs, tomatoes, herbs, and creamy sauce, served alongside sliced bread, cucumbers, and tomatoes.

Meatball Shakshuka Recipe

Meatball Shakshuka is a hearty dish made by simmeringmeatballs in a spiced tomato sauce with paprika, cumin, and garlic. Eggs arecracked into the sauce and cooked until set. Garnish with fresh parsley andserve hot with crusty bread. It’s a simple and delicious way to use leftovermeatballs!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method

Ingredients
  

  • 12 cooked meatballs beef, chicken, or vegetarian
  • 1 can 14 oz crushed tomatoes
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes optional
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Olive oil

Method
 

  1. Sauté the Veggies: Heat 2 tbsp olive oil in a skillet. Cook the onion and red bell pepper for 5 minutes. Add garlic and cook for 1 minute.
  2. Add Spices and Sauce: Stir in paprika, cumin, and chili flakes. Add crushed tomatoes. Season with salt and pepper. Simmer for 5 minutes.
  3. Add Meatballs: Place meatballs in the sauce. Simmer for 5 more minutes, spooning sauce over them.
  4. Cook the Eggs: Make 4 wells in the sauce. Crack an egg into each. Cover the skillet and cook on low until eggs are set (about 5-7 minutes).
  5. Serve: Garnish with chopped parsley. Serve hot with crusty bread.