“Middle Eastern Brunch Extravaganza: Shakshuka with Spiced Lamb Meatballs”

Middle Eastern Brunch Extravaganza: Shakshuka with Spiced Lamb Meatballs

Hello, lovely readers! Al here, coming to you with another delicious and family-friendly recipe. Today, I’m excited to share a Middle Eastern-inspired brunch dish that’s sure to become a favorite in your household—Shakshuka with Spiced Lamb Meatballs. What could be better than a warm, hearty dish filled with bold flavors and simple ingredients?

As someone who enjoys cooking with a wide variety of foods and flavors, I have to admit, this dish hits all the right notes. Between balancing work, family, and those unexpected dad duties, it’s key to find meals that are quick to prepare but packed with flavor. Plus, this dish looks impressive when served, making it perfect for a special weekend brunch or even a casual midweek dinner.

Shakshuka is a traditional North African and Middle Eastern dish made with poached eggs in a spicy tomato and bell pepper sauce. I’ve decided to elevate it further by adding spiced lamb meatballs. The combination of savory, spicy, and aromatic flavors is truly a match made in culinary heaven. Imagine the bright red of the sauce against the golden-brown meatballs and vibrant green garnishes—it’s a feast for the eyes as well as the stomach!

One thing I love about this recipe is how versatile it is. You can easily double the batch to feed more people or freeze the sauce and meatballs separately for a quick and easy future meal. Plus, you can adjust the spice level to suit your family’s taste—my kids love it mild, while my wife and I prefer it with a bit of a kick.

Let’s dive right into the ingredients you’ll need:

Ingredients

For the Shakshuka

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cayenne pepper
• 1 can (400g) chopped tomatoes
• 1/4 cup tomato paste
• 1/2 tsp sugar
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro, chopped (for garnish)

For the Spiced Lamb Meatballs

• 500g ground lamb
• 1/4 cup breadcrumbs
• 1 large egg
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley, chopped

Method

For the Shakshuka

1. In a large skillet, heat 1 tbsp of olive oil over medium heat.
2. Add the finely chopped onion and cook for about 5 minutes, or until softened.
3. Add the diced red and yellow bell peppers. Sauté for another 5-7 minutes until softened.
4. Stir in the minced garlic, ground cumin, paprika, ground coriander, and ground cayenne pepper. Cook for 1-2 minutes until fragrant.
5. Pour in the can of chopped tomatoes and stir in the tomato paste. Add the sugar and season with salt and pepper to taste.
6. Let the mixture simmer for about 10-15 minutes until it thickens slightly.
7. Using a spoon, create four small wells in the sauce and crack an egg into each well.
8. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
9. Remove from heat and garnish with chopped fresh cilantro.

For the Spiced Lamb Meatballs

1. Preheat your oven to 200°C (390°F).
2. In a large bowl, combine the ground lamb, breadcrumbs, egg, grated onion, minced garlic, ground cumin, ground cinnamon, ground coriander, salt, ground black pepper, and chopped fresh parsley.
3. Mix well until all ingredients are thoroughly combined.
4. Shape the mixture into small meatballs, about 1-inch in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and lightly browned.

To Serve

1. Arrange the spiced lamb meatballs around the shakshuka in the skillet.
2. Spoon the shakshuka and meatballs onto plates and serve immediately.

There you have it—an incredibly simple yet flavour-packed brunch dish that’s sure to impress your family and friends. I hope you enjoy making and eating this as much as I do. Don’t forget to share your creations with me and let me know how it turns out in the comments below. Happy cooking!

Cheers,
Al

Ingredients

Ingredients

For the Shakshuka

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cayenne pepper
• 1 can (400g) chopped tomatoes
• 1/4 cup tomato paste
• 1/2 tsp sugar
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro, chopped (for garnish)

For the Spiced Lamb Meatballs

• 500g ground lamb
• 1/4 cup breadcrumbs
• 1 large egg
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley, chopped

Method

Method

For the Shakshuka

1. In a large skillet, heat 1 tbsp of olive oil over medium heat.
2. Add the finely chopped onion and cook for about 5 minutes, or until softened.
3. Add the diced red and yellow bell peppers. Sauté for another 5-7 minutes until softened.
4. Stir in the minced garlic, ground cumin, paprika, ground coriander, and ground cayenne pepper. Cook for 1-2 minutes until fragrant.
5. Pour in the can of chopped tomatoes and stir in the tomato paste. Add the sugar and season with salt and pepper to taste.
6. Let the mixture simmer for about 10-15 minutes until it thickens slightly.
7. Using a spoon, create four small wells in the sauce and crack an egg into each well.
8. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
9. Remove from heat and garnish with chopped fresh cilantro.

For the Spiced Lamb Meatballs

1. Preheat your oven to 200°C (390°F).
2. In a large bowl, combine the ground lamb, breadcrumbs, egg, grated onion, minced garlic, ground cumin, ground cinnamon, ground coriander, salt, ground black pepper, and chopped fresh parsley.
3. Mix well until all ingredients are thoroughly combined.
4. Shape the mixture into small meatballs, about 1-inch in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and lightly browned.

To Serve

1. Arrange the spiced lamb meatballs around the shakshuka in the skillet.
2. Spoon the shakshuka and meatballs onto plates and serve immediately.