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Meatball Shakshuka

A new family brunch favourite
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Servings 4 people


  • 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. Saut√© 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!


If using already cooked meatballs, just chop them up and add them towards the end. It should only take 2-3 minutes for them to warm up in the tomato mixture.