Easy Recipe for Shakshuka with Kofta Meatballs

🧂 Ingredients

• 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
• 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

• 1 In a mixing bowl, hand mix all of the ingredients, cover and refrigerate for at
  least an hour.
• 2 Heat olive oil in a 12-inch Cast Iron Skillet over low heat.
• 3 Add diced onion and bell pepper sautéing for about 20 minutes or until softened
  and becoming translucent.
• 4 Stir in minced garlic and allow to cook for about 2 minutes.
• 5 Increase heat to medium-high, add Spices, Harissa, and Roasted tomatoes, stir to
  combine and bring to a boil.
• 6 Reduce heat to low, cover, and simmer until sauce has thickened, about 25
  minutes.
• 7 Form the meatballs on a foil lined cookie sheet.
• 8 Stir in Feta cheese and add the formed meatballs.
• 9 Cover and allow the meatballs to cook through, about 10 minutes.
• 10 Add 6 large eggs, cover and poach for about 5 minutes or until egg whites have
  cooked through leaving the yolks runny.
• 11 SERVE AND ENJOY!

Nutrition Info