Spur-style Spicy Meatball Shakshuka
Experience bold flavors with our Spur-style Spicy Meatball Shakshuka - a fusion of zesty meatballs in a spicy tomato and pepper stew, delivering a savory and satisfying culinary adventure.
Ingredients
Meatballs:
- 30 ml cooking oil
- 1 small red or white onion, finely chopped
- 750 g ground beef or lamb mince
- 10 ml (2 tsp) ground cinnamon
- 10 ml (2 tsp) cumin
- 5 ml (1 tsp) paprika
- 10 ml (2 tsp) ginger
- ½ small red chilli, finely chopped
- 60 ml (¼ cup) finely chopped fresh coriander
- 30 ml (2 Tbsp) Spur Peri-Peri Sauce
- 5 ml (1 tsp) Spur Steakhouse Spice
- 1 extra large egg
Tomato Sauce:
- 45 ml (3 Tbsp) olive oil
- 1 medium onion, finely chopped
- 30 ml (1 Tbsp) Spur Durky Sauce
- 400 g can chopped tomatoes
- 30 ml (2 Tbsp) tomato paste
- 80 ml (1/3 cup) water
- 160 ml (2/3 cup) Spur Braai-time Marinade
- 15 ml (1 Tbsp) ground cumin
- 30 ml (2 Tbsp) white sugar
- 45 ml (3 Tbsp) chopped fresh coriander
- 5 ml (1 tsp) salt
- 4 - 6 extra large eggs (optional)
Method
Meat
- Heat oil in a heavy-based saucepan. Add onion and sauté for a few minutes. Add all of the other ingredients and mix well. Shape into heaped, tablespoon-sized meatballs and set aside.
Tomato Sauce
- Heat the olive oil in a large heavy-based saucepan, and fry the onion until soft. Add all the ingredients, except the eggs. Simmer, covered for about 15 minutes, stirring occasionally.
- Add the meatballs into the tomato sauce, cover and simmer over medium heat for 20 - 25 minutes. Break the eggs over the top of the meatballs, cover with lid and simmer for 5 - 7 minutes, until the egg yolks are set. Serve immediately.
Variations
- Use crusty bread to scoop out the meatballs.
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