Perfect for a brunch or dinner, this North African spicy shakshuka recipe is a divine combination of North African spices, meatballs, couscous and baked eggs! A match made in heaven, you’re going to LOVE this insane flavour combination!
So many conflictions with this recipe!
Do I call is North African spicy shakshuka? Or Moroccan baked eggs? Or Middle Eastern baked eggs? Or baked eggy goodness in spicy sauce (not sure that one would have been good for SEO!)? I had way too many cross-cultural food influences to decide. But given that shakshuka, harissa and Israeli couscous are all eaten in North Africa, North African spicy shakshuka it was!
Also, is it breakfast? Or is it dinner? We ate it for dinner but I felt with the eggs it felt more like breakfast!
Third confliction, do I add meatballs after or before couscous? Was it going to burn, where my eggs going to cook!?
Way too many variations to consider for a tired Tuesday night, but we got there in the end.
This recipe was born out of an on the spur moment to get creative in the kitchen with the food I already had. I was trying to figure what to do with the ground beef I had, the leftover goat cheese, the wilting parsley, and the beef broth that was going to go off sometime soon, and really wanted to do something different.
This was not actually a planned post. Originally for today, I had a salad that I was going to share, because #newyearsintentions, but this was so good, I just had to quickly whip it up and photograph it before it was devoured! Oh, and I wanted to use my new photography light!
While it’s a bit of a cross-cultural influence for the recipe, this North African spicy shakshuka recipe is oh so good! It’s not too heavy, comforting enough for the winter, would make THE perfect lazy weekend brunch or lazy dinner, is very simple to make, oh and is only 1 pot meaning less washing up!
Spicy Shakshuka Recipe Notes
The combination of flavours in the meatballs is insanely good. I’ve combined some classic spices, with just a hint of lemon rind for some extra zing. The flavour that brings this all together though is the harissa!
I’ve made quite a few recipes with harissa before (like this, this and you must try this!), in fact, it’s one of my favourite spices to cook with! World Market has a great harissa spice blend and it’s my absolute fav to use!
To clarify our breakfast versus dinner debate, I reckon you could do both! The addition of eggs would be perfect for a weekend brunch, but if you’re not into eating eggs for dinner, then simply omit them!
So happy New Year friends, and if you didn’t see my 2017 in review post, check that out on your way! I have a good feeling about this year, and I mean, it can’t be all bad if we start with a spicy meatball recipe right?
Georgie x x
North African Spicy Shakshuka
This North African spicy shakshuka recipe is a beautiful combination of spicy meatballs, covered in an Israeli couscous tomato based sauce. Perfect for breakfast or dinner!
- 1 lbs beef ground
- 1 tsp cumin ground
- 1/2 tsp paprika ground
- 1 tsp harissa ground
- 2 garlic cloves crushed or finely chopped
- 2 eggs
- 1 cup panko breadcrumbs
- zest of half a lemon
- 1 tablespoon olive oil
- 1 yellow/brown onion finely diced
- 3 garlic cloves crushed or finely diced
- 2 tsp cumin ground
- 1/2 tsp paprika ground
- 1 tsp harissa ground
- 1 1/2 cups beef stock
- 1/2 cup Israeli/pear couscous
- 1 tbsp tomato paste
- 14.5 oz can diced tomatoes
- 4 eggs optional
- parsley for garnish
- zest of half a lemon for garnish
- 2 oz goat cheese for garnish
- In a cast iron pan or skillet, heat olive oil over medium to high heat.
- Add onion, and fry for 5 to 10 minutes until soft.
- Add garlic and fry 2 more minutes.
- Add cumin, harissa and paprika and fry off until fragrant.
- Stir in tomato paste, and tomatoes.
Add beef stock and couscous. Stir until well combined. Simmer 10 minutes until cous cous starts to soften.
- Add meatballs and carefully stir to combine.
Reduce to low, cook lid off, 20 minutes or until meatballs are cooked through. Be careful to keep stirring as couscous will stick to the bottom of the pan. Add more beef broth for a thinner stew.
- If using, make 4 small holes and add a cracked egg.
- Turn heat to low. Put on the lid and cook until egg whites turn from clear to white.
- To serve, garnish with goat cheese, lemon zest and parsley. Serve with crusty bread.
What do you reckon? Breakfast or dinner? Or both?
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He was really not willing, to participate in the NYE festivities!