Shakshuka with meatballs
Do you love shakshuka as much as I do? Then you’ll surely like this too! This Middle Eastern bean stew is eaten all over the world. Usually for breakfast, but that is too heavy for us Dutch people, so we eat it in the evening. And maybe it’s not done to mess with a classic, but I’m doing it anyway!
You can also make a hearty pot without minced meat. Try this shakshuka with beans and feta.
This shakshuka with minced meat is nice and filling because it contains a lot of beans. I used a bean mix this time with white beans, brown beans, and kidney beans. Super tasty! You do need a very large pan for the shakshuka. Or you can divide the bean dish between two pans, of course. Serve it with some nice pita bread and you have a delicious meal.
Ingredients for 4 people 4 medium eggs 2 cans of diced tomatoes (800 g) 1 onion 1 clove of garlic Half a red chili pepper 1 red bell pepper 2 bean mixes (kidney beans, brown beans, and white beans) 1 tsp oregano Handful of parsley Salt Olive oil
Meatballs 300g ground beef 1 clove of garlic 1 egg Handful of breadcrumbs 1 tsp cumin Handful of parsley Salt and pepper.
Here's how to make it. Start by making the meatballs. Put the minced meat in a bowl. Press a clove of garlic over it and add the cumin and some salt and pepper.
Finely chop a handful of parsley and add it to the minced meat.
Add the breadcrumbs and the egg and mix the minced meat together. The mixture should feel slightly sticky. If it is still too wet, add some extra breadcrumbs.
Form small meatballs with your hands, the size of a 2 euro coin.
Brown the meatballs on all sides in a large pan with some olive oil.
Finely chop the onion and mince the garlic and red pepper. Add this to the meatballs and fry together.
Wash the bell pepper, remove the seeds, and cut it into cubes. Sauté the bell pepper briefly.
Then add the diced tomatoes.
Drain the beans and add them to the tomato sauce. Divide the bean dish between 2 pans if desired.
Season the tomato sauce with the cumin, oregano, and some sea salt.
Make 4 indentations in the sauce and break an egg into each hole. Make sure the indentations are not too deep, otherwise your egg will not cook properly.
Gently poach the eggs until cooked through, about 10–12 minutes.
Finely chop the parsley and sprinkle it over the shakshuka.
Serve the shakshuka with meatballs immediately. Delicious with pita bread.
With the exception of the meatballs, this recipe is Food Hourglass approved.
Dumpling soup
If you want to quickly put a steaming bowl of comfort food on the table after a long day, this dumpling soup is a winner. It is the ultimate lazy soup, because you barely have to chop or simmer broth for hours. We make the base super simple with a ready-made ramen base, making it taste as if it has been on the stove for hours.
