Israeli meatball shashuka

The Israeli shashuka with egg which is often eaten as breakfast is quickly changed into a tasty and spicy dinner by adding meatballs.

Ingredients meat balls (3 People):

500 g minced beef
3 stalks fresh parsley

Sauce:

1 small onion
400 g chunky tomatoes (from a can)
200 g cherry tomatoes
1 tbsp harissa powder
1 tsp ground cumin
1 red pepper
1 tsp paprika powder, sweet
Salt & pepper
Oil
4 eggs
4 stalks fresh flat-leaf parsley
1 package feta

Preparation:

Preheat oven to 230 ° C top/bottom heat and put the rack in the bottom part of the oven.
Remove the parsley and finely chop. Place the minced meat in a bowl and add parsley to mixture. If you like the minced meat more spicy, season with salt and pepper. Form 2 - 3 cm balls from the mixture. Heat the oil in a pan and fry the meatballs until golden brown. Remove the meatballs and set aside.

Peel and chop onion and fry in oil in a pan until glassy.
Add cumin and paprika and chopped tomatoes, then reduce the heat to medium. Wash and chop peppers and add to the sauce, season with harissa, salt and pepper, when the sauce boils up and thickens a little, put into an ovenproof dish.
Arrange the meatballs on top of the sauce and place the cherry tomatoes on top.

Now make 4 wells in the sauce, these should be so that the eggs fit in exactly.
Crack the eggs, slide them into the wells and put the whole dish into the oven.
Cook for about 4 - 7 minutes, depending on the desired doneness. Remove the dish from oven, decorate with parsley and crumbled feta and serve hot.
The best accompaniment is pita bread.