Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 400grams Woolworths beef & lamb meatballs
- 1 brown onion, finely chopped
- 1 red capsicum, deseeded, thinly sliced
- 1teaspoons ground cumin
- 2teaspoons paprika
- 800grams canned diced tomatoes
- 4 eggs
- 50grams feta, crumbled
- 1/4 bunch coriander, leaves picked
- 2 Woolworths stonebaked Turkish rolls, halved, toasted, thickly sliced
Description
This beef and lamb meatball shakshuka recipe is gluten-free and perfect for a midweek dinner. It's ready in three steps and takes only 30 minutes to make.
Method
Step 1 of 3
Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, onion and capsicum, stirring, for 4 minutes or until meatballs are browned and vegetables soften. Add cumin and paprika, and cook, stirring, for 1 minute or until fragrant.
Step 2 of 3
Add tomatoes and 1/3 cup water and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until meatballs are cooked through.
Step 3 of 3
Can we please make step 3 read: Using the back of a spoon, make 4 indents in tomato mixture. Crack an eggs into each indent. Cover and simmer for 5 minutes or until yolks are cooked to your liking. Scatter with feta and coriander to serve. Serve with bread.
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