- 25 min
Allergens: Nut, Sesame, Dairy, Gluten, Mustard, Sulphite
Prepare the vegetables
Cut the bell pepper into strips. Mince the garlic and roughly chop the onion. Remove the oregano leaves from their stems. Drain and rinse chickpeas.
Prepare the meatballs
In a bowl, mix the ground beef with salt and pepper to taste. Form balls about 1" in diameter and brown them in an oiled skillet over medium heat for 3 minutes on all sides. Set aside on a plate.
Cook the vegetables
In the same oiled pan, cook the bell pepper, garlic and onion for 2 minutes over medium heat. Stir in the diced tomatoes (and their juice), ½ of the oregano leaves and ½ of the harissa. Reduce heat and simmer for 5 minutes.
Add the chickpeas
Add the chickpeas to the pan and continue cooking for 3 minutes. Season with salt and pepper to taste.
(Tip: if the mixture is dry, add a little water).
Add the meatballs
Add the beef meatballs to the pan and cook 5 more minutes until the balls are cooked through
(the internal temperature must be 68 °C).
Prepare the cucumber salad and serve
Dice the cucumber and mix with the remaining olive oil, white wine vinegar and the rest of oregano. Serve the shakshuka and sprinkle with the za'atar and crumbled feta. Add the harissa to taste. Serve with salad.