MEATBALLand Egg Shakshuka
Shakshuka may be at the apex of eggs-for-dinner recipes!
COOKING TIME: 30 MIN
CALS 459 | PROT 29.5G | CARBS 19G | FAT 24.7G
Combine all of the meatball ingre-dients in a large bowl and mix well: minced beef, almond flour, eggs (1 for 2&3 pack, 2 for 4 pack), half of the chopped parsley, onion powder, a good pinch of salt and pepper. Form into meatballs and set aside.
1 PREP
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Make “holes” in the tomato sauce, and crack the eggs into them. Cover and cook for another 5–7 minutes until the whites are set (yolks remain runny in the middle). Sprinkle a generous amount of fresh parsley on top, and serve.
4 SERVE
3 SIMMER
Add meatballs. Cover and simmer lightly for 20 minutes.
Serve with bread or rice.
TIPS FOR FUSSY EATERS
Minced beef
Almond flour
Eggs
Fresh parsley
Onion powder
Onion
Garlic
Chopped tomatoes
Eggs
Fresh parsley
INGREDIENTS
350g
40g
1
20g
2g
1
2
400g
2
15g
FOR 2 FOR 3
525g
60g
1
30g
3g
1
3
600g
3
22g
FOR 4
700g
80g
2
40g
4g
2
4
800g
4
30g
2 SAUTÉ
Peel and mince onion and garlic. Heat oil in a large pan. Sauté the onion for 5 minutes. Add garlic and sauté for 2 min-utes. Add canned crushed tomatoes, salt and pepper.