Gourmet Meatball Shakshuka

    There's a slightly Mediterranean spin on this Shakshuka, in that I've replied the chilli with basil - cause it delicious!! This is so easy, and the kids love it 😊


    Queensland, Australia
    5 people made this


    • Meatballs
    • 350g beef mince
    • 1 egg
    • 45g fetta
    • 1TS chopped chives
    • 1TS chopped parsley
    • 1 TS chopped Mint (salt & pepper to season)
    • Sauce
    • 400ml passata with basil
    • 1 cup roasted peppers drained and chopped
    • 4 eggs
    • 1/2 cup of chicken stock
    • Parmigiano Reggiano preferably shaved
    • Fresh chopped basil to serve
    • Serve with crusty bread


    1. Combine all ingredients of meatballs and roll into small meatballs. Fry these at a medium high heat for 2.5-3 minutes each side so they develop a nice char, and cook mostly through.
    2. Combine the ingredients for the passata with the peppers and stock and pour over the meatballs and reduce the head to medium low and simmer for 2 minutes.
    3. Make space to crack 4 eggs, then cover and cook for 7 minutes. Eggs at this stage should still be slightly under. (About 90% done)
    4. Place shave parmgiano on top, then place under a hot grill for 2 minutes to brown off cheese and finish off those eggs.
    5. Top with fresh basil, and serve with crusty bread. Enjoy!

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