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Spicy tomato and capsicum meatball shakshuka
Spicy tomato and capsicum meatball shakshuka
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Enjoy this Middle-Eastern delicacy paired with crusty bread to savor the flavorful sauce.
Ingredients:
  • 13.80 gm extra virgin olive oil
  • 500g beef meatballs
  • 400g jar tomato and chilli pasta sauce
  • 125ml (1/2 cup) chicken style liquid stock
  • 145g (2/3 cup) roasted capsicum strips, drained
  • 4 eggs
  • Chobani Meze Dip Salsa Rojo, to serve
  • 125.00 ml fresh continental parsley leaves, coarsely chopped, to serve
  • Crusty bread, to serve (optional)
Instructions:
  • In a large frying pan over medium heat, heat the oil until shimmering. Brown the meatballs by turning them occasionally for 5 minutes. Stir in pasta sauce, stock, and capsicum, and bring to a boil. Lower the heat to medium-low and simmer for 2 minutes.
  • Using a spoon, create 4 sizable wells in the tomato mixture. Gently add one egg into each well. Lower the heat to low and cover the pan. Cook for 7 minutes for runny yolks or until desired doneness. Garnish with your favorite dip, parsley, and coriander. Enjoy with crusty bread on the side, if desired.

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