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.