MEATBALLand Egg Shakshuka

Shakshuka may be at the apex of eggs-for-dinner recipes!

COOKING TIME: 30 MIN

CALS 459  |  PROT  29.5G  |  CARBS 19G  | FAT 24.7G

Combine all of the meatball ingre-dients in a large bowl and mix well: minced beef, almond flour, eggs (1 for 2&3 pack, 2 for 4 pack), half of the chopped parsley, onion powder, a good pinch of salt and pepper. Form into meatballs and set aside.

1 PREP

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Make “holes” in the tomato sauce, and crack the eggs into them. Cover and cook for another 5–7 minutes until the whites are set (yolks remain runny in the middle). Sprinkle a generous amount of fresh parsley on top, and serve.

4 SERVE

3 SIMMER

Add meatballs. Cover and simmer lightly for 20 minutes.

Serve with bread or rice.

TIPS FOR FUSSY EATERS

Minced beef

Almond flour

Eggs

Fresh parsley

Onion powder

Onion

Garlic

Chopped tomatoes

Eggs

Fresh parsley

INGREDIENTS

350g

40g

1

20g

2g

1

2

400g

2

15g

FOR 2 FOR 3

525g

60g

1

30g

3g

1

3

600g

3

22g

FOR 4

700g

80g

2

40g

4g

2

4

800g

4

30g

2 SAUTÉ

Peel and mince onion and garlic. Heat oil in a large pan. Sauté the onion for 5 minutes. Add garlic and sauté for 2 min-utes. Add canned crushed tomatoes, salt and pepper.