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 😊
5 people made this
Ingredients
- 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
Directions
- 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.
- 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.
- 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)
- Place shave parmgiano on top, then place under a hot grill for 2 minutes to brown off cheese and finish off those eggs.
- Top with fresh basil, and serve with crusty bread. Enjoy!
