Shakshuka with meatballs

• 450 grams lean ground beef
• 2 tsp the spice club shakshuka
• 2 cloves garlic, finely chopped
• 30 grams chopped coriander, plus extra for garnish
• 2 large eggs
• 100 grams of breadcrumbs

For the Shakshuka sauce:

• 30 ml extra virgin olive oil
• 2 bell peppers, thinly sliced
• 1 medium onion, thinly sliced
• 4 tsp The Spice Club Shakshuka
• 2 teaspoons sugar (optional)
• 800 grams of canned diced tomatoes
• 60 grams feta, crumbled
• Warmed pita bread, to serve

1. Start by making the meatballs. Combine the ground beef with 2 tbsp the spice club shakshuka, black pepper, minced garlic, chopped cilantro, eggs and breadcrumbs in a large bowl. Mix everything well and form the mixture into even meatballs.
2. Heat a little olive oil in a large skillet over medium heat. Brown the meatballs on all sides, remove from the pan and place on a plate.
3. In the same pan, add a little more oil if needed. Fry the pepper and onion slices until soft and lightly browned, about 5-7 minutes.
4. Then add the spice club shakshuka. Stir well and cook for another 2 minutes to warm the spices and release their flavors.
5. Pour the whole tomatoes into the pan and break them up with a spoon. Let the sauce simmer until it has thickened slightly, usually about 10-15 minutes.
6. Add the meatballs back to the pan and simmer for another 5-10 minutes until cooked through and the flavors have blended well.
7. Garnish the Shakshuka meatballs with crumbled feta and some extra chopped cilantro. Serve with warm pita bread for a delicious and flavorful meal!