- Prep Time
- Cook Time
- Medium Level
A classic one-skillet dish of eggs, tomato sauce, and loads of herbs and spices – just add meatballs! Meatball Shakshouka is great for a warm breakfast or dinner.
2 garlic cloves, peeled and chopped
1 14-ounce can peeled tomatoes
1 TBSP chopped parsley
1 tsp ground cumin
1 tsp paprika
2 TBSP olive oil
Salt and pepper, to taste
- Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.
- In deep — preferably cast-iron — skillet, stir all the rest of the ingredients except the eggs and bread over medium heat. Bring to a boil, cover, and let simmer until it becomes a thick sauce. Add meatballs to the sauce.
- Gently break the eggs into the sauce and cover until eggs are cooked through. Serve immediately with crusty bread.