Whole30 compliant Shakshuka + Moroccan Spiced Meatballs from the Whole Smiths. An easy-to-make paleo and gluten-free recipe that can be easily added into your weekly meal plans on a regular basis.
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Whole30 Compliant Shakshuka + Moroccan Spiced Meatballs

Whole30 compliant Shakshuka + Moroccan Spiced Meatballs from the Whole Smiths. An easy-to-make paleo recipe that can be easily added into your weekly meal plans on a regular basis.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Main
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths

Ingredients

  • 1 pound ground beef
  • 1 [1/4] teaspoons salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried parsely
  • 1 tablespoon coconut oil
  • 16- ounce jar Mina Shakshuka Sauce
  • 4 eggs
  • 1/2 cup green olives

Instructions

  • Preheat the oven to 350* F.
  • Add the ground beef, salt, cumin, smoked paprika and dried parsley to a bowl. Combine the ingredients together throughly using your hangs until all of the ingredients are well incorporated.
  • Form the ground beef into 1[1/2] inch balls.
  • Add the coconut oil to a cast iron skillet (any skillet or pan will work but cast iron rocks) and heat over medium heat.
  • Once the oil is hot add the meatballs (you may have to do a couple of batches) and cook each side for two minutes until the meatballs are cooked through.
  • When all of the meatballs have been cooked, remove them from the pan and drain out most of the liquid.
  • Pour the Mina Shakshuka Sauce into the pan and nestle the meatballs into the sauce.
  • Make 4 small wells in the sauce and crack an egg into each.
  • Nestle the olives into the sauce where there is space.
  • Bake the shakshuka for 20 minutes until the egg whites have cooked through.
  • Remove and serve.