Recipe of the day: Moroccan baked eggs with meatballs

Whether you are planning a Champagne brunch to catch up with your girlfriends, or want to spoil your partner with a special breakfast for your anniversary, these Moroccan baked eggs with meatballs is the perfect recipe.

This shakshuka-inspired recipe combines eggs with tomato sauce and flavourful meatballs, and only calls for a few simple ingredients and minimal effort.

It doesn’t have to be reserved for breakfast or brunch alone, you can also serve this tasty recipe for dinner paired with a nice red wine.

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Moroccan baked eggs with meatballs

Ingredients

• 500g Lamb sausage mince
• 1tbs Olive oil
• 1 Brown onion, finely diced
• 1 Green capsicum, finely diced
• 2tsp Paprika
• 1tsp Chilli flakes, or adjusted to taste
• 2 Cloves of garlic, peeled and crushed
• 800g Crushed tomatoes
• 100g Baby spinach
• Salt and pepper to taste
• 4 Eggs
• 120g Natural yogurt for serving
• 1/2 cup Coriander leaves, roughly chopped
• Crusty bread, sliced

Method

1. Preheat oven to 160°C Fan-forced
2. Roll 1 tbs amounts of lamb sausage mince into small meatballs. Place on a baking tray and bake for 12 minutes, or until almost cooked through.
3. Meanwhile, heat the oil in the frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes, until softened. Stir in the paprika, chilli and garlic and cook for a minute. Add the tomatoes and meatballs. Bring to a simmer and cook for 2-3 minutes, until sauce has slightly thickened.
4. Add the spinach leaves and stir until wilted and season. Make four hollows in the centre of the tomato mixture and crack an egg into each hollow. Cook on a medium-low heat until eggs are set and cooked to your liking.
5. Serve with yogurt and coriander, with bread on the side.

*This recipe was sourced from www.myconvenientkitchen.com and re-used with permission.

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