Kofta Shakshuka

Name: Kofta Shakshuka
Prep time: 20 min
Cook time: 53 min
Total time: 1 h 13 min
Yield: 4
Ingredients: 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

in All Recipes, Ground Beef, Oven Simmering

Kofta Shakshuka

Prep Time: 20
Cook Time: 53
Total Time: 73
Serving: 4

Print Recipe

Made with lean ground beef koftas, this kofta shakshuka will step up your brunch game in the most delicious way. This delicious addition to your recipe repertoire was created by Chef Erica Karbelnik. Chef Erica competed in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize.

Directions

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.

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

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.

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.

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.

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