Shakshuka is a very famous dish in Morocco and in Tunisia. Both countries share the same recipe and both countries LOVE it. The only difference is that in Morocco, this recipe is called Shakshuka, and in Morocco, it’s called Mkaoura.
Shakshuka means “mixture” and it describes this dish perfectly as it is a mixture of eggs, ground meat, and tomato sauce. Mkaoura , on the other hand, means “a ball” and it’s called so because the ground meat is usually shaped into balls.
This dish can be eaten at breakfast, brunch, lunch or dinner. It’s delicious and it’s very wholesome. Might I say, it’s the perfect combination of carbs, proteins, and fat?
You can change the recipe to your liking, make it yours! I personally like to make it with my own sauce “Shakshuka” as it makes it easy for me to cook, and makes it ten times yummier. I like to call this recipe “Quick and Easy Shakshuka”.
If you want the classic one, then just click here.
Quick and Easy Shakshuka – Meatballs, Eggs and Tomato Tagine
Preparation time: 15 minutes
Cooking time: 12 minutes
Kefta – Moroccan Meatballs
- 400g minced beef and/or lamb
- 1 medium onion, grated or finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt to taste
- 1/2 teaspoon ground black pepper
- pinch cayenne pepper (optional)
- 1 Shakshuka Sauce
- 2 tbsp olive oil
- 4 medium or large eggs
For Garnish (Optional)
- Green pitted olives
- Fresh chopped parsley or coriander
- In a large bowl, combine all the Kefta ingredients together. Use your hands or a large spoon to combine the meat, onion, herbs, and spices.
- Once mixed, shape into meatballs roughly 2.5cm diameter or as desired.
- In a large frying pan over medium heat, add the olive oil and cook the meatballs for 2-3 minutes just so they can get some colour. Once that is done, remove them and place them on the side.
- Place the shakshuka in the pan and once it starts boiling, cover it with a lid and let it cook for 5 minutes.
- Now scatter the meatballs in the sauce and cover for about 5 minutes.
- With the spoon, move some of the meatballs to make space to break the eggs in and break the 4 eggs into the sauce. Cover on medium heat for 5 minutes. The eggs yolk still needs to be runny with the egg white set.
- Garnish with freshly chopped coriander and olives, and serve immediately with some delicious -Moroccan- bread.
- You can make this recipe vegetarian by using the eggs and some vegetables instead of the meatballs. You can also use some vegan eggs for a vegan version.
- To make it spicier, make sure to add some Harissa or some cayenne pepper.
Comment below if there are any recipes you would like to see.