Shakshuka with meatballs

Finely chop the onion and the cilantro

• 30 g Onion Finely chopped — kcal
• 0.5 cup Cilantro Finely chopped — kcal

Mix the onion, cilantro, spices and meat together in a bowl. Cover, and let it rest for about 30 minutes.

• 150 g Ground beef — kcal
• 1 tsp Ground paprika — kcal
• 0.5 tsp Ground cumin — kcal
• 0.5 tsp Salt — kcal
• 0.5 tsp Ground cinnamon — kcal
• 0.5 tsp Ground chilli — kcal

Cut the tomatoes in half and grate them, using the large holes of the grater. Discard the skin. Mince the garlic and chop up onion.

• 1 kg Tomato Halved , Peeled — kcal
• 8 g Garlic Finely chopped — kcal
• 0.25 cup Cilantro Finely chopped — kcal

In a large, deep sauce pan, drizzle the olive oil and set the heat to medium for at least 30 seconds. Add the tomato, garlic onion, and the spices. Add some of the cilantro to start, then the rest near the end. Stir from time to time, and feel free to adjust with more spices to taste.

• 2 tbsp Olive oil — kcal
• 1.5 tsp Ground paprika — kcal
• 1.5 tsp Ground cumin — kcal
• 1.5 tsp Salt — kcal

Now you can add the meat, cook for 5 minutes, then add the egg, add some salt and pepper on top and cook for another 2 minutes without the lid, then another 2 with the lid.

• 320 g Egg — kcal
• 0.5 tsp Salt — kcal
• 0.5 tsp Black pepper — kcal