9 March marks National Meatballs Day. It calls for the perfect opportunity to shake up your normal breakfast routine with these tasty Moroccan inspired tomato and egg meatballs.

Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes – Tunisia.

The Moroccan version of the shakshuka includes kefta meatballs and in Morocco they don’t call it shakshuka but simply “kefta and egg tagine”.

This recipe is convenient to prepare and is full of flavours!

INGREDIENTS

Serves 4

450 gr kefta
2 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
1 can peeled tomatoes (400gr/14 oz.) or 5 ripe tomatoes, chopped
1 tablespoon chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt or more to taste
¼ teaspoon ground black pepper
pinch of cayenne pepper
4 eggs
1 teaspoon chopped fresh coriander for garnish