Moroccan Shakshuka with meatballs & coriander

20 min.
4 persons


  • 500g Mekkafood meatballs
  • 1 onion
  • 1 clove of garlic
  • 1 red bell pepper, finely chopped
  • 1 tsp tomato paste
  • 400g tomatoes, finely chopped
  • 1 tsp harissa (spice things up)
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 3 eggs
  • some fresh coriander 
  • Additionally: Tagine or large pan


  • Dinner
  • Traditional
  • Shakshuka


Heat some olive oil in a tagine or pan. Finely chop the onion and garlic and fry in the tagine. Add the chopped bell pepper and continue to fry for a few minutes. Add the Mekkafood meatballs, the tomato paste and the chopped tomatoes and cook these on low heat. Add the spices, including salt and pepper, and stir everything well. Form 3 holes in the sauce and put the eggs in there, for cooking these for about 7 more minutes on low heat. Finally add some fresh coriander before serving.

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