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
- 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
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.