Lamb meatball shakshuka is hearty, nutritious and delicious. The flavours of lamb, tomato, eggs and spices marry perfectly. You will love the tender meatballs that are also gluten-free and dairy-free in this one-pan shakshuka recipe.
Shakshuka is a traditional North African and Middle Eastern breakfast dish. Adding lamb meatballs makes it a more protein-packed breakfast, and a more filling lunch and dinner dish! Pair with some bread or pita for a complete meal. Watch the video below for how easy it is to make this lamb meatball shakshuka.
Tender & Nutritious Lamb Meatballs
The secret of this shakshuka recipe is in my lamb meatballs. These delicious lamb meatballs are going to be one of your go-tos whether you are making shakshuka or not. There is no breadcrumbs or cheese in the meatballs, yet they are sweet, tender and moist. I added shredded pumpkins in the meatball mixture to make tender meatballs and for added nutrients. But you can use butternut squash instead. Check out this butternut squash meatball recipe for more inspiration.
Cooking Tips
- There is no need for added oil in this recipe. I fry the meatballs directly in a cast-iron skillet. When the lamb fat is cooked out of the meatballs, I add the vegetables and fry them in lamb fat.
- Stew the tomato and vegetables to allow the texture to break down before adding the eggs.
- Adjust the amount of time you cook the eggs according to the doneness you prefer. I like my eggs soft to medium and the yorks slightly runny.
- Cover the pan while cooking the eggs to allow the top of the eggs to harden.
Related: More Tasty Breakfast Recipes with Eggs
- Baked Eggs in Portabella Mushroom Caps (Paleo, Keto, Whole 30)
- Chinese Steamed Egg Custard in Instant Pot
- Immune-Boosting Chicken Broth Seaweed Egg Drop Soup
- Mini Mushroom Pancakes (Keto, Paleo, Whole 30)
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Lamb Meatball Shakshuka
Equipment
Ingredients
For The Meatballs
- 1/2 pound ground lamb
- 1/2 cup shredded pumpkin or shredded winter squash such as butternut squash
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 3/4 teaspoon sea salt
- pinch of black pepper
For The Shakshuka
- 1 yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1/2 teaspoon cayenne pepper powder
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1 28-oz can diced tomatoes
- 6 eggs
- 1 tablespoon finely-chopped fresh parsley
- 1 tablespoon finely-chopped fresh cilantro
Instructions
- In a medium mixing bowl, combine all the meatball ingredients and mix well. Roll the mixture into meatballs about 1-inch in diameter.
- Heat a 12-inch cast-iron skillet over medium-high heat. Place the meatballs into the pan with space in between. Fry the meatballs for 3 minutes or until lightly brown, turn them once and fry the other side for the same amount of time.
- Add onion, red bell pepper, garlic, cayenne, cumin, paprika and salt into the pan with the meatballs. Stir occasionally for 6 minutes.
- Pour 1 can of diced tomatoes into the pan, bring everything to a boil. Turn the heat down to medium and simmer for about 10 minutes uncovered, until the vegetables are well cooked and the mixture is thickened.
- Use a utensil to make indentations in the tomato mixture, then crack the eggs into each of the indentation.
- Cover the pan with a lid, and cook the eggs for about 5 to 8 minutes, until desired doneness.
- Turn off the heat. Uncover the pan, and garnish with fresh parsley and cilantro.
- Serve immediately with crusty bread or pita.
Video
Nutrition
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