medtran49
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The shakshuka can be made with or without the kefta. The kefta can be made of ground beef or lamb. We used lamb. We served it with khobz https://www.cookingbites.com/threads/khobz.13165/.
The original recipe came from http://www.mymoroccanfood.com/home/2015/3/30/shakshuka-meatballs-and-eggs-tagine, which is the blog of the author of the cookbook prize for the challenge. Thanks for pointing that out to @morning glory. I made a few changes to the recipe for our tastes.
Kefta
1 lb/450 grams ground beef and/or lamb
1/2 large onion, grated
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh coriander
Leaves of 4 mint sprigs, chopped
1 tsp paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper or to taste
Thoroughly combine all ingredients in a large bowl. Shape as desired. Place into refrigerator until needed.
Shakshuka - I doubled the sauce since my husband likes his sauces. If you are not using the meatballs, you might want to halve the sauce recipe.
2 Tbsp olive oil
1/2 large onion, chopped
1/3 cup chopped green bell pepper
1 large jalapeno, stemmed, seeded, chopped
4 garlic cloves, peeled and finely chopped
2 cans (400gr/14 oz) chopped tomatoes or 10 ripe medium-size tomatoes, chopped
2 Tbsp chopped fresh parsley
2 tsp ground cumin
2 tsp paprika
1 tsp salt or more to taste
1/2 tsp ground black pepper
1/4 tsp of cayenne pepper
4 eggs
2 tsp chopped fresh cilantro for garnish
For the kefta, make about 1 inch/2.5 cm balls. I use a scoop as it's faster and makes them more even. Refrigerate.
Heat the oil in a large saute pan, add the onions and fresh peppers and sautee until onion is almost translucent, add the garlic and saute for an additional 1-2 minutes. Add the tomatoes and next 6 ingredients. Stir to combine. Bring to boil, cover, and simmer over low heat until mixture thickens into a nice sauce, about 25 minutes. Add the meatballs to the sauce, cover and cook for 7-8 minutes. Move the meatballs around until you have 4 clear areas for the eggs. Break an egg into a small bowl, then slip the egg into 1 of the clear areas. Repeat for the remaining 3 eggs. Cover and cook for 4-5 minutes. Egg yolks should still be runny.
With a large spoon, scoop out some sauce and meatballs and place into a large bowl. Gently scoop out an egg and place in the middle. Garnish with fresh chopped cilantro, and serve immediately with bread.
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First time doing poached eggs and they were kind of meh cause I think the pan I used was too deep and the egg was submerged, but next time they'll be better! I think I'll also cut down on the cumin and skip the mint. And I made the kefta with a panade cause I like the texture better. But overall that was really good!