This Easy Recipe for Shakshuka with Kofta Meatballs has quickly become one of my favorites. The spice, a little mintiness, and overall savory, rich flavors combine perfectly. Plus, it all comes together very easily to make a beautiful presentation.
Jump to:
Why You'll Love This Recipe
This Shakshuka and Kofta Meatball Recipe is one of those recipes that is best saved for, in my opinion, special occasions. Not that it's difficult or has any hard-to-find ingredients, but the flavors and overall presentation are special. I love serving this for Mother's Day, and the moms in my life love it as well.
Ingredients
Meat: The only meat you'll need is some Lean Ground Beef.
Vegetables: You'll need Canned Fire Roasted Tomatoes, Yellow Onion, and Red Bell Pepper.
Liquids: Extra Virgin Olive Oil is the only liquid needed for this recipe.
Herbs and Spices: Fresh Parsley, Cilantro, Mint Leaves, Cinnamon, Paprika, Smoked Paprika, Cumin, Cayenne Pepper, Chili Powder, Kosher Salt, and Ground Black Pepper.
Extras: You'll also need at least eight eggs.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Prep the Kofta meatballs by Hand-mixing lean ground beef in a mixing bowl with tallow, fresh parsley, cilantro, mint leaves, cinnamon, paprika, cumin, cayenne, Kosher salt, and black pepper.
Cover the bowl and refrigerate for at least an hour.
Step 2: Finely dice a red bell pepper and yellow onion. I personally like using this handheld food processor to do so. I can quarter the veggies, toss them in, give it a few little spins, and bam! Done!
Step 3: Heat olive oil in a 12" cast Iron skillet over low heat. Add the diced pepper and onion mix to the skillet and sauté for about 20 minutes or until softened and translucent. Be sure to stir the mixture every few minutes to ensure everything cooks evenly.
Add the garlic, stir to combine, and sauté for about two more minutes.
Step 4: Stir in your Harissa, Cumin, Paprika, Cayenne, Chili Powder, Salt, Black Pepper, and fire-roasted tomatoes until well combined. Bring the Shakshuka sauce to a boil, then reduce the heat to low, cover, and simmer until the sauce has thickened, about 20-25 minutes.
In the meantime, form your meatballs on a foil-lined cookie sheet.
Add the feta cheese once the sauce has thickened, stirring as it melts.
Step 5: Place the meatballs into the Shakshuka sauce, pressing them down a bit. Cover the skillet again and allow the meatballs to cook through.
This step should only take about 10 minutes. However, at this point, you can continue to let the Shakshuka simmer on low without overcooking.
Step 6: About 10 minutes before you're ready to serve, add the eggs to the skillet, cover, and allow the egg whites to cook, leaving the yolks runny.
They should only take about 5 minutes, but just be sure to watch them.
Expert Tips
- Serve this on its own, with bread for dipping or a side of air fryer potatoes for the ultimate meal.
- Mix the meatballs ahead of time and refrigerate for at least an hour to let the flavors meld.
- Shakshuka doesn't refrigerate or reheat very well so be sure to make just enough for everyone.
Recipe FAQs
Shakshuka is said to have originated in Tunisia and is increasing in popularity all over the world, especially in the United States, as a trendy brunch.
Shakshuka translates to 'Mixture' and is a North African Dish made of a spicy tomato-based sauce with poached eggs.
Shakshuka is traditionally served with pita bread. However, naan also works perfectly. The flavor and texture of the Naan bread are perfect for dipping in the shakshuka.
Kofta meatballs are made of minced meat, herbs, and spices such as cumin, cayenne, cinnamon, and mint.
More Recipes You'll Love
If you made this Easy Shakshuka with Kofta Meatball recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Easy Recipe for Shakshuka with Kofta Meatballs
Ingredients
Kofta Meatballs
- 1 lb Lean Ground Beef
- 2 tablespoon Tallow
- ¼ Cup Chopped Fresh Parsley
- ¼ Cup Chopped Cilantro
- 5 Chopped Mint Leaves
- 1 teaspoon Cinnamon
- 2 tsps Paprika
- 1 teaspoon Cumin
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Kosher Salt
- ½ tsp Black Pepper
Shakshuka
- 3 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion - Diced
- 1 Red Bell Pepper - Diced
- 3 tsps Minced Garlic
- 28 Oz Canned Fire Roasted Tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Chili Powder
- ¾ tsp Kosher Salt
- ¼ teaspoon Black Pepper
- 8 Large Eggs
Instructions
Kofta Meatballs (Step 1)
- In a mixing bowl, hand mix all of the ingredients, cover and refrigerate for at least an hour.
Shakshuka (Step 1)
- Heat olive oil in a 12-inch Cast Iron Skillet over low heat.
- Add diced onion and bell pepper sautéing for about 20 minutes or until softened and becoming translucent.
- Stir in minced garlic and allow to cook for about 2 minutes.
- Increase heat to medium-high, add Spices, Harissa, and Roasted tomatoes, stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer until sauce has thickened, about 25 minutes.
Kofta Meatballs (Step 2)
- Form the meatballs on a foil lined cookie sheet.
Shakshuka (Step 2)
- Stir in Feta cheese and add the formed meatballs.
- Cover and allow the meatballs to cook through, about 10 minutes.
- Add 6 large eggs, cover and poach for about 5 minutes or until egg whites have cooked through leaving the yolks runny.
- SERVE AND ENJOY!
Video
Notes
- Serve this on its own, with bread for dipping or a side of air fryer potatoes for the ultimate meal.
- Mix the meatballs ahead of time and refrigerate for at least an hour to let the flavors meld.
- Shakshuka doesn't refrigerate or reheat very well so be sure to make just enough for everyone.
Leave a Reply