Breakfast, Dinner

Date Night Egypt: Shashuka and Lamb Meatballs

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Hot damn! Is everything in the Jerusalem cookbook to die for? The answer is ….. yes. I added meatballs for the menfolk but other than that actually followed the recipe. I served with homemade flat bread.
Shashuska

1 T extra virgin olive oil
3-4 cloves garlic, minced
1 T tomato paste
2 T Harissa
2 t cumin
2 red bell peppers, quarried and cut into cubes
4-5 large tomatoes
2-4 eggs
6-8 meatballs (recipe follows)
Salt

Place olive oil, cumin, garlic, harissa, tomato paste and peppers in a 3 at dutch oven or heavy bottom sauce pan. Stir and cook until peppers are tender, then add chopped tomatoes. Add meatballs. Slowly cook and reduce down to a slightly thicker sauce. When thicker add eggs and simmer for 6-8 minutes until egg whites are cooked through but yolks are still runny. Top with a few dollops of labeneh or Greek yogurt.

Lamb Meatballs

1/2 lb ground lamb
1/4 c cooked quinoa
1 t parsley
1 T pine nuts
1 garlic clove, minced

Mix all ingrediants together and form 6-8 meatballs. In 350 F oven bake for 15-20 minutes.

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