Shakshuka with Meatballs
2 lb fresh tomatoes or 2 can crushed
1 Tbl minced garlic
1 tsp red pepper flakes
1 lb roasted meatballs
8-9 large eggs
1 small handful of basil leaves, sliced thinly
6oz of feta cheese
Either make a quick batch of the meatballs linked above or toss some frozen meatballs into a baking dish and bake according to the package instructions in a large baking dish. Set aside. Set the oven temperature to 350F
Take thick slices of the tomatoes and lay evenly onto a large sheet pan. Sprinkle them with salt and pepper and roast at 400F for about 20 minutes.
When the tomatoes are bubbly and slightly caramelized, shovel them into a medium saucepan and add the garlic and red pepper flakes.
Cook the tomatoes and aromatics together for about 5 minutes before using either an immersion or standing blender to convert them to a sauce consistency.
Pour the sauce over the cooked meatballs, and crack the eggs over the top while the sauce is still warm.
Place the whole dish back into the oven and bake for 15-20 minutes until the eggs are done to your liking.
Sprinkle basil and feta cheese on top of the sauce and serve.
This version of Shakshuka includes a protein element that you can switch up for alternative meats or vegetables, but the traditional dish is served without anything in the bottom of the dish and instead opts to be served with bread for dipping. While avoiding bread, I’ve found that tossing in protein or veggies helps round out the dish nicely.
This recipe is quite similar to an earlier tomato soup recipe on the site. Both recipes are extremely versatile and go well with a wide array of herbs and spices, so have fun experimenting with your favorites.