SOMA Living April 2025

RECIPE OF THE MONTH

SHAKSHUKA WITH LAMB MEATBALLS Prep Time: 40 mins •Cook Time: 35 mins Servings: 6 If you’re looking for a hearty, savory brunch dish that wows, say hello to shakshuka with lamb meatballs. Shakshuka is a wildly popular dish in the Middle East that originated in North Africa where eggs are poached in a thick tomato, pepper, and onion sauce that is seasoned with spices and today we’re upping the ante with lamb meatballs.

INSTRUCTIONS

LAMB MEATBALLS 1. Heat 1 Tbsp olive oil in a large nonstick skillet until hot. Stir in the shallot and galic and saute until golden, about 3 mins. Cool slightly. Combine the ground lamb with the shallot/ garlic mixture and the remaining ingredients. 2. Mix well to combine. I use my hands to make sure it’s well mixed. 3. Scoop 2 Tbsp portions (I use a small ice cream scooper) and roll into balls. Heat the remaining oil in the nonstick skillet over med/ high heat and add the meatballs in a single layer. (You should have about 25 meatballs.) 4. Saute, turning frequently, until the meatballs are browned and cooked through, about 8 mins. Drain on a paper towel-lined plate and reserve. SHAKSHUKA 1. Heat the olive oil in a large skillet (one that has a tight fitting lid). Add the diced red pepper and the onion and saute until golden and softened, about 8 mins. Stir in the garlic and continue to cook, 2-3 more mins. 2. Stir in the spices and toast for 1-2 mins. Add the crushed tomatoes and chicken stock season generously with kosher salt and pepper. Stir in the sugar and herbs. 3. Add the meatballs to the pan and cook over medium heat for about 5 mins. 4. Make six depressions and crack an egg into each.

5. Cover and cook until the eggs are cooked, about 8 mins. Sprinkle with crumbled feta and herbs and serve with toasted pita wedges. RECIPE NOTES • Use your hands to mix the meatballs to be sure they are well mixed. • A small ice cream scooper is ideal for the meatballs so they are all the same size and cook evenly. • Watch heat as you cook meatballs, lower if they brown too quickly. • Drain excess oil from meatballs before adding to shakshuka. • When adding eggs to tomato sauce, use a spoon to make a depression before adding the eggs. • Crack the eggs into a small cup and add to dish. This ensure all of yolks are intact. • Keep an eye on eggs as they cook, look for runny yolks to serve.

INGREDIENTS LAMB MEATBALLS 2 Tbsp extra virgin olive oil, divided 1 large shallot, minced (about 2/3 cup) 2 cloves garlic, minced 1 lb ground lamb 1/2 cup panko 1/4 cup parmesan cheese, grated 1 egg 2 tsp fresh mint, minced 1/2 tsp cumin 1 tsp dried oregano 1 1/2 tsp kosher salt 1/4 tsp black pepper

SHAKSHUKA 1 Tbsp extra virgin olive oil 1 red bell pepper, seeded & diced 1 large onion, diced 3 cloves garlic, minced 1/2 tsp cumin 1/4 tsp ground nutmeg 1 tsp sweet paprika 1/4 tsp red pepper flakes 28 oz crushed tomatoes (1 can) 1/2 cup chicken stock pinch of sugar Kosher salt and pepper 2 Tbsp fresh cilantro, chopped (divided) 2 Tbsp fresh parsley, chopped (divided) 2 tsp fresh mint, chopped (divided) 6 eggs 1/2 cup feta, crumbled minced herbs, for garnish (mint, parsely, cilantro) pita bread (optional), for serving

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

APRIL 2025 | SOMA LIVING 13

@somalivingmagazine