An updated spin on a favourite brunch classic, this Meatball Shakshuka is the perfect addition to your brunch lineup!
I love having people over for brunch because I find it the easiest of meals to put together. A lot of things can be put together ahead, giving you plenty of time to actually catch up with friends and family.
Shakshuka is one of those things that is perfect for a leisurely brunch if you ask me.
The tomato mixture actually just tastes better if you make it ahead (you could do early in the morning or even gasp the night before!)Then when it’s time to eat, just crack a few eggs in it and you’re done!
I like to have it slowly simmering on the stove in my cast iron skillet for about 30 minutes before it’s time to eat- then I’ll put my timer on for 5-6 minutes and crack my eggs in. Remove it from the heat, sprinkle with some herbs and you’re all set.
We’ve been eating Shakshuka for years now and so I’ve had time to update the recipe every now and then. This version is filled with chunks of meatballs that make it even yummier to eat with a fresh baguette or toast. A little bit more filling but just as good! It’s actually a great one dish wonder to serve because you really won’t need anything else. And with smaller gatherings at the time being, it’s the perfect size for a family of four.
Bonus: we usually keep the leftovers and crack fresh eggs in them the next day! It’s the meal that keeps on giving!
Read on for my Meatball Shakshuka recipe and Happy Father’s Day!
And if you’re looking for the more traditional version, you can check it out here!
- 1 28 ounce can crushed tomatoes
- 1 small onion diced
- 2 large tomatoes peeled and diced
- 3 tbsp olive oil
- 1 green pepper diced
- 2 jalapenos diced
- 1 tbsp dried italian herbs
- 1 tbsp dried oregano
- 4-6 meatballs can be raw or cooked, see note
- 4 eggs
- grated parmesan and or parsley to garnish
- Preheat oven to 400 degrees farenheit. Bake meatballs for 20-22 minutes or until cooked through. If using already cooked meatballs skip this step.
- Heat oil in skillet. Sauté onion, garlic and jalapenos for 4-5 minutes. Add in herbs and stir till fragrant, an additional minute or two. Add in green pepper and diced tomatoes. Stir for another 3 minutes. Add in crushed tomaotes and let mixture simmer for 10 minutes on low heat. Season with salt and pepper
- Remove meatballs and roughly chop into large pieces. Add to tomato mixture. Gently crack eggs into skillet and let cook for 5-6 minutes, or until white sets.Remove from heat, garnish and serve!
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