Egg and meatballs Shashouka
- Serves 3
There is something irresistible about the combination of eggs, chilies and ripe tomatoes; even better when there are meatballs involved. My 30 minute Shashouka is super easy to make and packed with flavors. My favorite thing here are definitely the runny yolks - get some toasted sourdough, dip it in sauce, and then in the creamy, runny yolk. Eat, repeat and bite into some spicy meatballs in between. So so comforting!!
Ingredients
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
400g ripe tomatoes, chopped or canned tomatoes
3/4 teaspoon sea-salt
1/2 teaspoon cracked pepper
1 teaspoon harissa paste, plus more for garnish
1-2 tablespoons chopped parsley
3 chorizo sausages or sausages of your choice
4 eggs
1 tablespoon chopped coriander, for garnish
toasted sourdough, to serve
Recipes
1. Heat oil in a cast-iron pan, add chopped garlic and onion - fry until translucent.
2. Next, add cumin and paprika followed by some very ripe and delicious fresh tomatoes (or use quality, jarred Italian tomatoes if you live in Singapore and don’t wish to sell your kidney to be able to afford good tomatoes)
3. Add salt and pepper along with harissa paste and chopped parsley. Stir well, reduce heat to low, cover and cook for 20 minutes.
4. In the meantime, cut open sausages on one end, and squeeze out little meatballs - set aside. (you can also use homemade meatballs)
5. After 20 minutes of sweet simmering, add meatballs to sauce, and cover again for 5 minutes until cooked.
6. Finally, drop in 4 eggs into the sauce, and cover for 3-4 minutes until the whites have set but the yolks still runny.
7. Garnish with coriander leaves and drizzle more harissa all over for some heat and extra tang.
8. Serve hot with toasted sourdough.