Oh my goodness, this recipe is an absolute winner, and my family loves it. This Moroccan baked eggs with meatballs recipe takes the concept of shakshuka to new heights. With just a few simple ingredients and minimal effort, it’s one you’ll want to make again and again. Trust me, this recipe is a guaranteed hit with the whole family.
INGREDIENTS FOR THE MOROCCAN BAKED EGGS
- Lamb sausage mince
- Olive oil
- Brown onion
- Green capsicum
- Paprika
- Chilli flakes
- Garlic
- Crushed tomatoes
- Baby spinach
- Salt and pepper to taste
- Eggs
- Natural yogurt for serving
- Coriander leaves
- Crusty bread
A few of my favourite things in the world are lamb, garlic, paprika, chili, and coriander. Adding a rich tomato sauce and crusty sourdough bread to soak it up… oh, that’s pure heaven. It’s no wonder that this Moroccan baked eggs with lamb meatballs has become a beloved staple on our family dinner table.
How to make this Shakshuka with meatballs
Time needed: 40 minutes
Step-by-step guide to Shakshuka Moroccan style with meatballs
- Prep and Preheat
First things first, preheat your oven to 160°C (fan-forced). While that’s warming up, let’s get those meatballs rolling.
- Make the Shakshuka Meatballs
Roll 1 tablespoon amounts of lamb sausage mince into small, delightful meatballs. Next, pop these beauties onto a baking tray and let them bake for about 12 minutes, or until they’re almost cooked through.
- Sauté the Veggies
While the meatballs are baking, go ahead and heat the olive oil in a frying pan over medium heat. Next, toss in the finely diced onion and green capsicum. Cook these until they’re soft and aromatic, about 5 minutes.
- Spice Things Up
Add the paprika, chilli flakes, and crushed garlic to the pan. Stir and let the flavours mingle for about a minute. You’ll know it’s ready when your kitchen smells like a spice market.
- Simmer and Combine
Pour in the crushed tomatoes and gently add the almost-cooked meatballs. Bring everything to a gentle simmer and let it cook for 2-3 minutes, just enough for the sauce to slightly thicken and the meatballs to soak up all those incredible flavours, perfecting our Shakshuka with meatballs.
- Wilt the Spinach
Toss in the baby spinach and stir until the leaves are wilted and everything is beautifully combined. Season with salt and pepper to your taste.
- Perfect the Eggs
Make four little wells in the tomato and meatball mixture. Crack an egg into each hollow, being careful not to break the yolks. Reduce the heat to medium-low and cook until the eggs are set to your liking. Runny yolks or firm – it’s your call! This is the heart of our Shakshuka with meatballs.
- Garnish and Serve
Spoon generous amounts of natural yogurt over the dish and sprinkle with freshly chopped coriander leaves. Serve it up with slices of crusty bread on the side for dipping and soaking up all that saucy goodness.
Shakshuka calories
Let’s talk about the calorie count in our Shakshuka Moroccan style with meatballs. This hearty, flavour-packed dish comes in at around 650 calories per serving. It’s a balanced meal that offers protein from the lamb meatballs, fiber from the veggies, and healthy fats from the olive oil. Enjoy this indulgence, knowing it’s both delicious and nourishing!
Shakshuka with turkey
To lighten up this dish without compromising on flavour, try swapping lamb sausage mince for ground turkey. Ground turkey is leaner and lower in calories than lamb, making it an excellent alternative for calorie-conscious eaters. Just substitute the lamb sausage mince with ground turkey and follow the same steps for making the meatballs and sauce. This simple switch reduces the calorie count while preserving the rich, savoury essence of Shakshuka Moroccan style with meatballs. It’s a delicious, healthier option that maintains the comforting appeal of this dish.
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Moroccan Baked Eggs with Meatballs
- Total Time: 40 minutes
- Yield: 4 1x
Description
Similar to shakshuka, this recipe combines eggs with a flavourful tomato sauce, but with the addition of lamb meatballs for a unique twist.
Ingredients
- 500g Lamb sausage mince
- 1/2 tbs Olive oil
- 1 Brown onion, finely diced
- 1 Green capsicum, finely diced
- 2tsp Paprika
- 1tsp Chilli flakes, or adjusted to taste
- 2 Cloves of garlic, peeled and crushed
- 800g Crushed tomatoes
- 100g Baby spinach
- Salt and pepper to taste
- 4 Eggs
- 120g Natural non fat yogurt for serving
- 1/2 cup Coriander leaves, roughly chopped
- Crusty bread, sliced
Instructions
Preheat oven to 160C Fan-forced
- Roll 1 tbs amounts of lamb sausage mince into small meatballs. Place on a baking tray and bake for 12 minutes, or until almost cooked throuhg.
- Meanwhile, heat the oil in the frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes, until softened. Stir in the paprika, chilli and garlic and cook for a minute. Add the tomatoes and meatballs. Bring to a simmer and cook for 2-3 minutes, until sauce has slightly thickened.
- Add the spinach leaves and stir until wilted and season. Make four hollows in the centre of the tomato mixture and crack an egg into each hollow. Cook on a medium-low heat until eggs are set and cooked to your liking.
- Serve with yogurt and coriander, with bread on the side.
- Prep Time: 10
- Cook Time: 30
- Category: Meat
TRY MORE OF OUR FAVOURITE RECIPES
FOR THE MELBOURNIANS
As Melbourne is our go-to hangout, we highly recommend adding the Moroccan Soup Bar to your must-visit list. Don’t let the vegetarian-only menu fool you; carnivores like us leave completely satisfied and impressed!
Huge fan of skillet dishes! This will definitely be in my Sunday morning rotation.
Thank you! So glad to hear you’re enjoying the recipe. It’s perfect for those cosy Sunday mornings. Enjoy!