Lamb Meatball Shakshuka

Name: Lamb Meatball Shakshuka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 lb halal ground lamb; 1 tsp ground cumin; 1 tsp paprika; 1 large onion, diced; 1 red bell pepper, diced; 1 can (28 oz) crushed tomatoes; 4-6 eggs; 2 tbsp chopped fresh cilantro or parsley

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Elevate the classic North African shakshuka into a substantial one-pan meal with these succulent Lamb Meatball Shakshuka. Fragrant, spiced halal lamb meatballs are nestled into a robust, simmering sauce of tomatoes, bell peppers, onions, and warming cumin and paprika. Eggs are then cracked into wells in the sauce and baked until just set, creating a luxurious, runny yolk that mixes with the savory sauce. This dish is incredibly flavorful, visually stunning, and perfect for feeding a crowd at brunch or dinner. Served directly from the skillet with plenty of crusty bread for dipping, it's a communal, comforting, and protein-packed dish that's sure to become a new favorite.

speichern

A cast iron skillet of shakshuka with lamb meatballs and baked eggs in tomato sauce

Prep Time20 min

Cook Time30 min

Servings4 servings

Equipment

Large oven-safe skillet (like cast iron)Mixing bowl

Instructions

1
Preheat oven to 375°F (190°C). Mix lamb with 1/2 tsp each cumin and paprika, salt, and pepper. Form into small meatballs.
2
In a large skillet, brown meatballs over medium heat. Remove and set aside.
3
In the same skillet, sauté onion and bell pepper until soft. Add remaining spices and cook for 1 minute.
4
Add crushed tomatoes. Bring to a simmer, then return meatballs to the sauce.
5
Make wells in the sauce and crack eggs into them. Transfer skillet to oven and bake for 10-12 minutes until egg whites are set. Garnish with herbs and serve.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.