Shakshuka with Tuna Meatballs
recipe

A delicious and versatile dish that combines flavorful vegetables and tuna meatballs with eggs. This version is especially filling and perfect for lunch or dinner.
Preparation Time: 40 minutes
Serving Size: 2-3 servings

Ingredients:

Tuna Meatballs:
- 2 cans of tuna (in oil or water)
- 1 egg
- 1 tsp lemon zest
- 2 tbsp chopped parsley
- 1 tbsp all-purpose flour
- 1 tbsp rice flour
- Spices: paprika, herb seasoning, garlic powder, chili flakes, salt, black pepper
- Oil for frying
Shakshuka:
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 8 cherry tomatoes or a few whole tomatoes, chopped
- 2 tbsp tomato paste
- 1 green chili, chopped
- 1 tsp sugar
- 4 tbsp water
- Spices: salt, pepper, paprika, cumin
- 3 eggs
- Oil for frying
- Parsley for garnish

Instructions:

1. Prepare the Tuna Meatballs:
- Drain the tuna and place it in a bowl. Add the egg, lemon zest, chopped parsley, all-purpose flour, rice flour, and spices. Mix until well combined.
- Shape the mixture into about 13 meatballs. Roll the meatballs lightly in flour before frying.
- Heat oil in a frying pan and cook the meatballs until browned on both sides. Set aside.
2. Make the Shakshuka:
- In the same pan, heat more oil. Sauté the onion for a few minutes until soft.
- Add the bell pepper and chopped chili, cook for a few more minutes. Then add the chopped tomatoes and let them soften.
- Stir in the tomato paste, water, sugar, and spices. Add this mixture to the vegetables and lower the heat.
- Place the tuna meatballs into the pan and spoon some sauce over them.
- Crack the eggs next to the vegetables and meatballs. Cover the pan and cook on low heat until the eggs are set and the sauce has thickened.
3. Serve:
- Garnish the shakshuka with parsley and serve warm.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 4 g

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