Ingredients
Scale
For the base:
- 2 tablespoons olive oil
- 2 red bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 teaspoons kosher salt
- 4 garlic cloves, minced
- 1 tablespoon paprika
- 1½ tablespoons harissa powder
- 1½ tablespoons cumin
- ¼ teaspoon cayenne pepper
- 1 28-ounce can whole tomatoes
For the meatballs:
- 1 pound ground beef
- 1½ teaspoons kosher salt
- 1 teaspoon paprika
- 1½ teaspoons harissa powder
- ½ teaspoon cayenne pepper
- 2 garlic cloves, minced
- ½ cup parsley, finely chopped
- 2 eggs
- 1 cup bread crumbs
Instructions
- For the shakshuka base: Heat olive oil in a 10- or 12-inch cast iron or heavy bottomed pan over medium-high heat. Add onions, peppers, and salt and cook until both begin to soften and slightly brown, about 10 minutes. Mix in garlic and remaining spices and cook until fragrant, another 2 minutes.
- Carefully crush tomatoes with hands directly over the pan. Pour in remaining tomato liquid and mix well. Bring sauce to a boil, then reduce heat to a simmer and cook until the mixture thickens slightly, about 10 minutes.
- Meanwhile, form meatballs by combining ground beef, salt, spices, garlic, parsley, eggs, and breadcrumbs in a large bowl. With your hands, create 12 golf-ball-sized meatballs and set aside.
- Evenly place meatballs into the shakshuka base and cook, covered, for 10 minutes. Remove the lid and cook for another 10 minutes or until the meatballs are fully cooked.
- Sprinkle feta cheese over the shakshuka and garnish with parsley. Serve immediately with warmed pita, lavash, or bread of choice.