Eats, Recipes

Moroccan Meatball Shakshuka

October 16, 2015


IMG_3315This recipe is inspired by Eden Eats...the first show I was a part of on the Cooking Channel. I met up with this incredible Moroccan family in Austin Texas (The flying carpet) that was making Moroccan street food and together we made a Moroccan meatball tagine. This recipe is literally a shakshuka with meatballs in it-or atleast that’s how I interpreted it. I love the addition of the meatiness from the meatballs, and I really spiced them here, so they give another level and layer of flavor. I can eat shakshuka all day erdayy…. right?!

As you can tell I love Shakshuka and eat it/talk about it a lot. It’s one of my favorite ways to enjoy eggs and it just so happens to be one of the easiest ways to cook them. You can make this dish without the meatballs and just make a traditional shakshuka…I also love adding feta on top, eggplant or serving with a garlicky tahini sauce. Watch my Shuka Truck video here for inspo.

IMG_3316

Moroccan Meatballs and Eggs

Ingredients-

2 tbls olive oil

1 lb ground beef

1 serrano chili- seeds removed, finely chopped

2 clove of garlic, finely chopped

2 tbl finely chopped cilantro stems

1 tbls greek yogurt

1 tbls freshly chopped ginger

1 shallot finely chopped

1 tsp cumin powder

1  tsp coriander

salt and pepper-

Directions-

In a bowl, combine the beef with the chili, garlic, cilantro stems, greek yogurt, ginger, garlic, cumin, coriander and season well with salt and pepper. Mix together and roll into small even balls. Place a pan on the stove and heat up the two tablespoons of olive oil. Place the balls is, when they have some color shake the pan to flip over. You don’t want to cook them through…just color them. Remove when they are golden. 2 minutes.

make the sauce in the same pan….

Sauce

2 tbls olive oil

5 tomatoes- medium chopped

1 tsp cumin seeds

1 tsp turmeric

1 tsp coriander

4 eggs

salt and pepper

pinch of sugar

cilantro leaves to garnish

Directions-

In the same pan heat up 2 more tablespoons of olive oil. Place the cumin seeds, turmeric and coriander in to toast…around 30 seconds. Place the tomatoes in and season with salt, pepper and a pinch of sugar. Cover and let simmer on medium heat for 20 minutes. Remove the lid and check for seasoning. If sauce seems thin, bring to high and let the sauce reduce a bit. Place the meatballs into the sauce. Cover with the lid and let cook for 2 minutes, remove the lid and place the eggs into little wells you make with a spoon. Cover again and let cook for 3 minutes until they are set but still runny. Garnish with cilantro and serve immediately.


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