Kofta Shakshuka
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Kofta Shakshuka
- Prep Time: 20
- Cook Time: 53
- Total Time: 73
- Serving: 4
Ingredients
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.
- Category: Ground Beef, Oven
- Method: Simmering