This savory, spicy and ridiculously easy meal comes together in about 30 minutes and makes a great breakfast, lunch or dinner! —Olaiya Land | Milly's Kitchen
ground beef chuck
chopped cilantro, divided
Villa Jerada kefta rub, divided
coarse sea salt, plus additional to taste
small onion, grated on the large holes of box grater or finely minced
extra-virgin olive oil
large ripe tomato, diced
Villa Jerada harissa
Freshly-ground black pepper, to taste
Whole cilantro leaves, to serve
Crusty bread or pita, to serve (optional)
In This Recipe
- I always double grind the meat for my meatballs. I think it makes them extra tender and moist. I either ask the butcher to do it for me or just throw regular ground meat in my food processor for about 20 seconds to get a finer texture and more even distribution of fat. Of course, it’s not the end of the world if you don’t double-grind the meat (and Mehdi didn’t for this recipe) but think it makes a mighty fine meatball.
- I think these kefta would be beautiful with lamb instead of beef or a mix of half-lamb, half-beef.
First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.
While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the remaining 2 teaspoons kefta rub, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot.