blue dutch oven with meatball spicy shakshuka, on white cloth and blue board, loaf of bread next to dish

North African Spicy Shakshuka

4.86 from 7 votes
COURSE: Breakfast, Brunch, Dinner
CUISINE: African, North African
KEYWORD: baked eggs, breakfast recipe, spicy baked eggs
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
SERVINGS: 4 people
CALORIES: 649kcal
AUTHOR: The Home Cook's Kitchen
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!
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Ingredients

Meatballs

  • 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

Shakshuka

  • 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/pearl 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

Instructions

  • 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.

Nutrition

Calories: 649kcal | Carbohydrates: 39g | Protein: 38g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 332mg | Sodium: 728mg | Potassium: 938mg | Fiber: 3g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 13.6mg | Calcium: 176mg | Iron: 7.1mg
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