MOROCCAN SHAKSHUKA

Name: MOROCCAN SHAKSHUKA
Yield: 3-4 people
Ingredients: lb ½ ground lamb or beef; 4 tsp salt; 4 tsp pepper; cup ½ minced cilantro; cup ½ minced parsley; 2 tsp olive oil; ½ onion (minced finely); 1 bottle Mutti®Tomato Puree; 1 tsp cinnamon stick (or 2 cinnamon powder); 5 eggs; crumbled feta cheese (optional)

From Salima’s Kitchen

Shakshuka is one of those dishes that combines a few simple ingredients to create something seriously magical.

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

45 min (COOK TIME: 25 min / PREP TIME: 20 min)

Easy

3-4 people

Gluten-free

Ingredients

lb ½ ground lamb or beef
4 tsp salt
4 tsp pepper
cup ½ minced cilantro
cup ½ minced parsley
2 tsp olive oil
½ onion (minced finely)
1 bottle Mutti®Tomato Puree
1 tsp cinnamon stick (or 2 cinnamon powder)
5 eggs
crumbled feta cheese (optional)

Recipe and image credit: Salima’s Kitchen

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Method

Make the meatballs. In a medium sized bowl combine ground meat, 2 tsp salt, 2 tsp pepper, 1 tbsp minced cilantro and 1 tbsp minced parsley. Mix well and form into 1 inch meatballs. Set aside.
In a skillet add olive oil and minced onion. Cook over medium high heat until the onion begins to become translucent. Add Mutti® Tomato Puree, cinnamon stick, 1 tbsp cilantro, 1 tbsp parsley and remaining salt and pepper. Heat until sauce begins to bubble and boil lightly.
Add in meatballs and lower heat to medium. Cook until the meatballs are fully cooked - about 15-20 minutes. While waiting, crack eggs into separate ramekins. Remove any shells.
Once meatballs are cooked, create 5 small wells in the sauce and add eggs one at a time into the skillet. Cover and continue to cook until egg whites are solid (about 5 minutes). Sprinkle with feta cheese, remaining cilantro and parsley. Enjoy!

Breakfast and brunch

MOROCCAN SHAKSHUKA

Made with Tomato Puree

Ingredients

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Method

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