Shakshuka, popular throughout North Africa and the Middle East, combines eggs and tomatoes
with spices. This recipe contains both Moroccan Spice and Tunisian Harissa for a little extra
oomph and also has minced lamb meatballs nestling along with the eggs.
MEATBALLS
700g minced lamb
½ onion, finely chopped
1 clove garlic, crushed
1½ tsp ginger, grated
½ cup parsley, finely chopped
¼ cup coriander, finely chopped
1 tbsp Spice Fusion Moroccan Spice blend
2 tbsp olive oil
SHAKSHUKA
½ onion finely chopped
1 clove garlic, crushed
1 tbsp Spice Fusion Moroccan Spice blend
2 cans crushed tomatoes
2 tsp Spice Fusion Tunisian Harissa
4 free-range eggs
½ cup coriander leaves, chopped
Combine all of the meatball ingredients in a bowl and mix well with your hands.
Roll into balls. Heat oil in large frying pan and fry meatballs on high heat until brown
all over, about 10 minutes. Remove and set aside.
Reheat oil (add more if necessary), add onion and cook for about 3 minutes until soft.
Add garlic and Moroccan Spice blend and cook for another minute.
Stir in tomatoes and Tunisian Harissa, bring to the boil, then reduce heat and simmer for about
15-20 minutes until sauce has thickened.
Return meatballs to the sauce, cover and simmer for 10 minutes or until meatballs
are cooked through.
Carefully crack the eggs on top of mixture, replace lid and cook on low until they are
just set. Garnish with coriander leaves.
