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Author Notes: 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
- 1 pound ground beef chuck
- 1/2 cup chopped cilantro, divided
- 4-1/2 teaspoons Villa Jerada kefta rub, divided
- 1 teaspoon coarse sea salt, plus additional to taste
- 1 small onion, grated on the large holes of box grater or finely minced
- 3 tablespoons extra-virgin olive oil
- 1 large ripe tomato, diced
- 2 tablespoons tomato paste
- 1 teaspoon Villa Jerada harissa
- Freshly-ground black pepper, to taste
- 1 cup water
- 4 eggs
- Whole cilantro leaves, to serve
- Crusty bread or pita, to serve (optional)
- NOTES: - 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.
- Recipe by Mehdi Boujrada.