Arabic meatball shakshuka is a hearty, one-pan dish where spiced beef or lamb meatballs simmer in a rich, aromatic tomato and pepper sauce, finished with eggs poached right in the pan. It’s a popular comfort food across the Middle East and North Africa, and it works beautifully as a satisfying breakfast, lunch, or dinner. The combination of juicy meatballs, silky eggs, and a warmly spiced sauce is simple to prepare yet deeply flavorful.
Ingredients
- For the meatballs:
- 1 lb (450 g) ground beef or lamb
- 1/2 cup (60 g) breadcrumbs
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 2 tbsp olive oil, for frying
- For the shakshuka sauce:
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 cup (240 ml) chicken or vegetable broth
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, grated onion, minced garlic, cumin, coriander, paprika, salt, pepper, and beaten egg. Mix with your hands until just combined; do not overwork.
- Shape the mixture into 1-inch (2.5 cm) meatballs. You should get about 16–20.
- Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and brown on all sides, about 5–7 minutes total. They don’t need to be cooked through yet. Remove and set aside on a plate.
- In the same skillet, reduce heat to medium and add the remaining 2 tbsp olive oil. Add the chopped onion and bell pepper; sauté until softened, about 5 minutes.
- Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and broth. Stir in the sugar (if using), and season with salt and pepper. Bring to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally, to meld the flavors.
- Gently nestle the browned meatballs into the sauce. Cover and simmer for 10 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
- Using a spoon, make 4 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook for 5–7 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 8–10 minutes.
- Remove from heat and let rest for 2 minutes. Garnish with fresh parsley or cilantro and serve hot.
Tips
- Don’t overmix the meatballs: Overworking the meat can make them dense and tough. Mix just until the ingredients are combined.
- Use a wide skillet: A 12-inch (30 cm) skillet ensures even cooking and enough room for the eggs.
- Adjust the heat: When poaching the eggs, keep the sauce at a gentle simmer; a rolling boil will break the eggs apart.
- Substitution: If you don’t have breadcrumbs, use 1/4 cup (30 g) rolled oats or 2 tablespoons of all-purpose flour as a binder.
Serving Suggestions
Serve the meatball shakshuka directly from the skillet, with warm pita bread, crusty sourdough, or naan for dipping. It also pairs well with a simple cucumber and tomato salad or a dollop of plain yogurt on the side. For a heartier meal, spoon it over couscous or rice.
Variations
- Vegetarian: Replace the meatballs with fried halloumi chunks or chickpea falafel; add them in step 7 and simmer for 5 minutes.
- Spicy: Add 1–2 chopped fresh chilies (like serrano or jalapeño) with the onions, or increase the cayenne.
- Cheesy: Sprinkle 1/2 cup (50 g) crumbled feta or grated mozzarella over the top before covering in step 8.
- Herb swap: Use fresh mint or dill instead of parsley for a different flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The eggs will continue to cook and firm up, so they may not be runny when reheated—that’s fine. To reheat, place in a skillet over medium-low heat, cover, and warm for 5–7 minutes, or microwave in 30-second bursts until hot. If the sauce is too thick, add a splash of water or broth. Freezing is not recommended because the eggs and dairy (if added) can become watery and grainy.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can prepare the meatballs and sauce up to 2 days in advance. Store them separately in the fridge, then combine and reheat gently before adding the eggs.
Can I use ground turkey or chicken? Absolutely. Ground turkey or chicken works, but they are leaner, so add 1 tablespoon of olive oil to the meatball mixture to keep them moist. Cook to an internal temperature of 165°F (74°C).
How do I know when the meatballs are fully cooked? Use a food thermometer; the safe minimum internal temperature for ground meat is 160°F (71°C) as per USDA FSIS. Insert the thermometer into the center of a meatball to check.
What if I don’t have crushed tomatoes? You can use diced tomatoes (blend them briefly for a smoother sauce) or passata. Adjust the seasoning to taste, as some brands are saltier.
Can I skip the eggs? Yes, the meatballs in tomato sauce are delicious on their own. Serve over pasta, rice, or with bread. If skipping eggs, you can also add chickpeas for extra protein.
Why did my eggs turn out overdone? The eggs cook quickly, especially if the sauce is very hot. Start checking at 5 minutes; the whites should be set but the yolks still jiggle slightly. Remove from heat immediately once they reach your desired doneness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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