Meatball Shakshouka Recipe

Mix

In a large bowl combine ground meat, panko, egg, minced garlic, cumin, smoked paprika, salt, and pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Form

Shape the mixture into small meatballs about 1 to 1.25 inches (makes ~18–20). Place on a tray while you heat the pan.

Sear

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and reserve drippings in the pan.

Sauté aromatics

In the same large skillet (add 2 tablespoons olive oil if pan is dry), reduce heat to medium. Add chopped onion and sauté until translucent, about 6–8 minutes. Add sliced garlic and crushed red pepper flakes and cook 1 minute until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, sugar (if using), salt and pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return the seared meatballs to the sauce, nestling them gently. Simmer uncovered over low-medium heat for 12–15 minutes, spooning sauce over the meatballs occasionally, until meatballs are cooked through (internal temp 160°F/71°C) and sauce slightly thickens. Taste and adjust seasoning.

Prepare potatoes

While sauce simmers, place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible (important for crispy tots).

Mix & shape

Transfer dried grated potatoes to a bowl. Add sliced green onion, flour, salt and pepper. Mix until combined. Form small tot shapes (about 1 tablespoon each) or small patties.

Fry

Heat about 1/4 inch oil (or use a shallow pan with ~1 cup) to 350°F (175°C). Fry tots in batches until golden brown and crisp, 3–4 minutes per side. Drain on paper towels and keep warm in a low oven (200°F/95°C) while finishing shakshouka.

Create wells

When meatballs are cooked and sauce is at a simmer, use a spoon to make six shallow wells in the sauce between meatballs.

Add eggs

Crack one egg into each well. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain runny, about 6–9 minutes (longer for firmer yolks). Alternatively, bake in a preheated 375°F (190°C) oven for 6–8 minutes if your skillet is oven-safe.

Finish

Remove from heat. Sprinkle crumbled feta over the sauce and eggs so it softens slightly. Scatter chopped parsley and optional mint/cilantro, and lemon zest. Drizzle with chili oil or add a dollop of harissa to taste.

Serve

Plate the shakshouka with meatballs and eggs, and serve immediately with homemade tots on the side. Provide crusty bread or pita if desired to scoop up sauce and eggs.