Lamb meatball shakshuka
Take your shakshuka to the next level with cumin lamb meatballs for a hearty family meal
Kimchi and beans shakshuka
Serves 2
Easy
Prep:
Cook:
Kimchi adds a spicy, tangy kick to this easy shakshuka, served with plenty of crusty bread
Skip to ingredients
- 1 tbsp olive oilplus extra to serve (optional)
- 2 spring onionsthinly sliced, greens and whites separated
- 150g kimchi
- 400g tin of chopped tomatoes
- 400g tin of mixed beansdrained and rinsed
- 4 eggs
- crusty bread or toastto serve
Nutrition: per serving
- kcal363
- fat16g
- saturates4g
- carbs25g
- sugars11g
- fibre11g
- protein24g
- salt2.9g
Method
step 1
Heat the oil in a medium lidded frying pan. Once hot, cook the spring onion whites for 1-2 mins until starting to soften. Add the kimchi and fry for a couple of minutes until starting to char.
step 2
Pour in the tomatoes and beans, and simmer for 10-12 mins, uncovered, until it has reduced by about a third. Taste the sauce and season with salt and pepper.
step 3
Reduce the heat so the mixture is on a low simmer, adding a splash of water if it has become too thick. Make four wells in the mixture and crack in the eggs. Cover and cook for 4-5 mins for soft yolks or up to 8 mins if you prefer a firmer egg.
step 4
Scatter over the spring onion greens, an extra grind of pepper and a drizzle of oil, if you like. Serve with crusty bread or toast.
