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. And when you add 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.
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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
- 1tbs 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 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 et 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!
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