Kofta Shakshuka

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Made with lean ground beef koftas, this kofta shakshuka will step up your brunch game in the most delicious way.

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Ingredients

Scale

Kofta

2 cloves garlic, minced

⅓ cup (75 mL) grated white onion

2 tbsp (30 mL) chopped fresh parsley

1 tbsp (15 mL) EACH chopped fresh cilantro and mint

2 tbsp (30 mL) ground coriander

2 tsp (10 mL) ground cumin

1 tsp (5 mL) EACH kosher salt and ground allspice

½ tsp (2 mL) EACH fresh ground pepper and cayenne pepper

¼ tsp (1 mL) ground ginger

1 lb (500 g) Lean Ground Beef

Shakshuka

1 tbsp (15 mL) canola or sunflower oil

1 clove garlic, chopped

1 white onion, sliced

2 tsp (10 mL) sweet paprika

1 tsp (5 mL) EACH ground cumin, cayenne pepper and ground coriander

½ tsp (2 mL) EACH salt and fresh ground pepper (approx)

1 can (28 oz/796 mL) crushed tomatoes

4 large eggs

Garnish

½ cup (125 mL) crumbled feta cheese

2 sprigs EACH fresh cilantro and mint

1 tbsp (15 mL) olive oil


Instructions

  1. Kofta: Combine garlic, onion, parsley, cilantro, mint, coriander, cumin, salt, allspice, pepper, cayenne and ginger in a large bowl. Gently mix in ground beef with a fork until just combined (careful not to over-mix). Scoop meat mixture with a small ice cream scoop or heaping tablespoon and form into meatballs about the size of ping pong balls. Place on a parchment paper-lined rimmed baking sheet, spacing them apart.

 

  1. Bake in preheated 425°F oven for about 7 to 9 minutes or until golden brown. Set aside.

 

  1. Shakshuka: Heat oil over medium heat in a cast-iron or other deep skillet. Cook garlic and onion, stirring, for about 5 minutes or until translucent. Stir paprika, cumin, cayenne, coriander, salt and pepper. Stir in tomatoes and 1 cup (250 mL) water. Add partially cooked koftas; spoon sauce over top.

 

  1. Reduce heat and simmer for about 40 minutes, stirring occasionally, until the sourness from the tomatoes has been cooked out and a thermometer inserted into several koftas reads 160°F (71°C). Season sauce with salt and pepper to taste.

 

  1. Crack eggs, one at a time, directly on top of sauce, spacing them apart. Cover and cook at a low simmer for about 4 minutes or until eggs are a perfect medium with a runny yolk or to desired doneness.

 

  1. Serve garnished with feta cheese, cilantro, mint and a drizzle of olive oil.

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