Kefta Shakshuka

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  • 1 lb ground beef chuck
  • ½ cup chopped cilantro, divided
  • 4 ½ teaspoons Villa Jerada Kefta Rub, divided
  • 1 teaspoon coarse sea salt, plus additional to taste
  • 1 small onion, grated on the large holes of box grater or finely minced
  • 3 tablespoons extra-virgin olive oil
  • 1 large ripe tomato, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon Villa Jerada Harissa
  • Freshly-ground black pepper, to taste
  • 1 cup water
  • 4 eggs
  • Whole cilantro leaves, to serve
  • Crusty bread or pita, to serve (optional)

First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the remaining 2 teaspoons kefta rub, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot. Makes 4 servings.