Low Carb Meatball Shakshuka
If you love spicy Middle Eastern flavors, this dish is for you. Sauteed onions and bell peppers simmered in a whole plum tomato sauce along with cumin, ground chili, coriander powder, and cayenne pepper. Tender, juicy meatballs studded with whole, fresh eggs cracked on top and then baked until the eggs are perfectly sunny side up.
How to Make It
Step 1
Preheat an oven to 425 F. In a medium-sized mixing bowl, add the ground beef. Add the salt and pepper. Mix well using your hands to incorporate the meats and seasonings. Using a 1 oz cookie scoop, scoop the meat and then place in the palm of hands to roll into a meatball. Place on a plate and repeat with all the meat. Set aside.
Step 2
Heat a cast-iron skillet or another oven-proof skillet, over medium-high heat until hot. Add the oil and swirl the pan to distribute evenly. Add the meatballs one at a time. Sear on the first side for 2-3 minutes until browned. Use a spatula to scrape them off the pan and brown on the other side for 2-3 minutes. Remove them to a plate and set aside.
Step 3
Drain off any excess oil from the pan, leaving a nice thin layer of fat to saute the julienned onions.
Step 4
Add the onions and a pinch of salt. Saute them for 1-2 minutes.
Step 5
Add the bell pepper and cook for another 1-2 minutes adding another pinch of salt.
Step 6
Add the spices like the cumin, coriander, chili powder and cayenne pepper.
Step 7
Add the plum tomatoes.
Step 8
Break up the plum tomatoes with a wooden spoon slightly. Cook for 1-2 minutes.
Step 9
Add the meatballs back into the pan and crack the eggs evenly over top.
Step 10
Do not break the yolks if you want sunnyside up eggs! Sprinkle red pepper flakes over the eggs as well as sliced jalapeno.
Step 11
Place the entire pan in the oven for 10-12 minutes or until the whites of the eggs are just set and the meatballs are cooked all the way through. Add fresh cilantro on top and serve hot!
Ingredients
- Hamburger Or Ground Beef, 80% Lean
1 pound
- Coarse Kosher Salt by Morton
¼ tsp
- Black Pepper
¼ teaspoon
- Avocado Oil
1 tablespoon
- Onion
1 small
- Red Bell Peppers, Raw
½ large – 3″ diameter x 3 3/4″
- Yellow Bell Peppers, Raw
½ large – 3″ diameter x 3 3/4″
- Yellow Bell Peppers, Raw
½ large – 3″ diameter x 3 3/4″
- Cumin, Ground
1 teaspoon
- Dark Chili Powder by Mccormick
1 tsp
- Coriander Seed Ground Or Whole Dried
1 tsp
- Red Pepper (cayenne), Ground
¼ teaspoon
- Canned Goods Tomatoes-whole Plum Italian Style by Compliments
28 fl oz
- Raw Egg
6 large
- Crushed Red Pepper Flakes by 365
¼ tsp
- Jalapeno Peppers
½ large – approx 4″ – 6″ long
- Cilantro
2 tablespoon