Description
This savory, spicy and ridiculously easy meal comes together in about 30 minutes and makes a great breakfast, lunch or dinner!
Ingredients
- 1 pound Ground Beef Chuck
- ½ cups Chopped Cilantro, Divided
- 1-½ teaspoon Villa Jerada Kefta Rub, Divided
- 1 teaspoon Coarse Sea Salt, Plus Additional To Taste
- 1 Small Onion, Grated On The Large Holes Of Box Grater Or Finely Minced
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Large Ripe Tomato, Diced
- 2 Tablespoons Tomato Paste
- 1 teaspoon Villa Jerada Harissa
- Freshly Ground Black Pepper, To Taste
- 1 cup Water
- 4 Eggs
- Whole Cilantro Leaves, To Serve
- Crusty Bread Or Pita, To Serve (optional)
Preparation
Notes:
1. I always double grind the meat for my meatballs. I think it makes them extra tender and moist. I either ask the butcher to do it for me or just throw regular ground meat in my food processor for about 20 seconds to get a finer texture and more even distribution of fat. Of course, it’s not the end of the world if you don’t double-grind the meat but think it makes a mighty fine meatball.
2. I think these kefta would be beautiful with lamb instead of beef or a mix of half-lamb, half-beef.
First, make the kefta (meatballs): combine beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.
While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the remaining 2 teaspoons kefta rub, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes.
Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot with crusty bread or pita, if desired.
Recipe by Mehdi Boujrada.
