Meatball Shakshuka
Shakshuka is a popular, breakfast dish doing the rounds in restaurants and cafes across the nation. Hailing from Israel, this simple tomato-based dish pairs well with a slide of crusty sourdough.
Set a point of difference against your competitors by adding a handful ofAngel Bay Gourmet Beef Meatballsto this dish.
Ingredients
- Angel Bay Gourmet Beef Meatballs
- 2 Eggs
- Whole Peeled Tomatoes, 1 can
- Diced Red Bell Pepper
- 2 tbsp Olive Oil
- Diced Onion
- Toasted Sourdough
- 1 tbsp Butter
- 4 Garlic Cloves, finely chopped
- 1 tsp Cumin
- 1/4 tsp Chilli Powder
- Corriander
- Parsley
Method
Begin cooking your Angel Bay Gourmet Beef Meatballs in a small fry pan. We're frying these off for 4 minutes before finishing them off in the sauce.
In a large skillet, heat olive oil on medium heat. Add onion and diced bell pepper and cook until the onion becomes translucent.
Add garlic and spices and cook until fragrant.
Add the can of tomatoes to the pan and break down the tomatoes using a large spoon. Place meatballs in sauce and season with salt and pepper. Bring sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 - 8 minutes, or until the eggs are done to your liking.
While your shakshuka is simmering, toast the sourdough bread.
Once your eggs are cooked as desired, place your shakshuka on a serving board and garnish with chopped cilantro and parsley. Serve straight from the skillet with a slice of sourdough toast and butter on the side.