Shakshuka with Meatballs

• 450 grams of lean minced beef
• 2 teaspoons The Spice Club smoked paprika
• 2 teaspoons The Spice Club cumin
• ¼ teaspoon The Spice Club cayenne pepper
• ½ teaspoon The Spice Club ground black pepper
• 1 teaspoon salt
• 2 cloves garlic, minced
• 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 peppers, thinly sliced
• 1 medium onion, thinly sliced
• 2 teaspoons The Spice Club cumin
• 2 teaspoons The Spice Club smoked paprika
• ½ teaspoon salt
• ¼ teaspoon The Spice Club cayenne pepper
• ½ teaspoon The Spice Club ground black pepper
• 2 teaspoons of sugar
• 1 can (800 grams) whole tomatoes in sauce
• 60 grams feta, crumbled
• Warmed pita bread, to serve

1. Start by making the meatballs. Combine the ground beef with the smoked paprika, cumin, cayenne pepper, black pepper, salt, minced garlic, chopped coriander, eggs and breadcrumbs in a large bowl. Mix everything well and shape the mixture into even meatballs.
2. Heat a little olive oil in a large frying pan over medium heat. Fry the meatballs on all sides until golden brown, remove them from the pan and place them on a plate.
3. In the same pan, add some more oil if necessary. Fry the pepper slices and onion until soft and lightly browned, about 5-7 minutes.
4. Then add the cumin, smoked paprika, salt, cayenne pepper, black pepper and sugar. 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. Simmer the sauce 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 coriander. Serve them with warm pita bread for a delicious and flavorful meal!