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Meatballs Shakshuka

by chef
- Pera

  • MIN
  • 450 CAL
  • EASY
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
Bring a saucepan of water to a boil over high heat. Meanwhile, in a large bowl, put: the ground beef, ground lamb, cumin, paprika, ginger, coriander, cloves, 1/2 of the shallots (finely chop) 1/2 of the garlic (finely chop), 1/2 of the parsley (trim the ends and chop finely), 1/2 of the salt, and the pepper. Use your hands to mix all the ingredients together.
On a plate: put the meatballs (roll a small chunk of meat (1 oz) in between the palm of your hands). Repeat with all the meat mixture.
Remove the head of the tomatoes, pierce the skin with a knife and trace a shallow “X” on the surface. Place the tomatoes into the boiling water for 15 seconds, until the skin begins to peel. Transfer them to a bowl of cold water for 30 sec. Peel and cut into chunks.
Chop the remaining shallots into larger chunks. Heat the olive oil in a frying pan over medium-high heat and add the shallots. Cook for 1 min until light brown. Add the tomatoes. Cook for 5 min over high heat. Add: the remaining garlic (chop finely), the tomato paste(mix until well combined), a 1/2 cup of water. Bring the sauce to a boil over medium heat.
When the sauce comes to a boil, add the meatballs. Cover and cook over high heat for 2 min. Lower to medium heat, add the remaining salt and cook for 6 min. Crack the eggs into the pan, cover with a lid, and cook for 2 min until the whites are firm and the yolks are runny. Meanwhile chop the remaining parsley and set aside.
Place one egg in each serving plate. Surround with the meatballs and spoon sauce on top. Sprinkle with the chopped parsley.
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Executive Chef
Pera SoHo, NYC
5-min with Meny
Did you discover a lot in your journey to become a chef?
Yes it was quite a journey, and I am happy to realize that when I cook it always brings me back home. I am from Israel but of Moroccan descent, and I arrived in New York 7 years ago. I always worked in restaurants, because I realised that you learn in the kitchen. Like in the military, you discover something new everyday in the kitchen. So I decided to become a chef.
Why do you love cooking?
I have vivid memories of smells. Every time I am in a kitchen, it brings back memories from my childhood and from my cooking experiences. As Feran Adrian says, “[cooking] is an art that involves all the senses.” I also find it amazing how cooking something you like can make you happy.
Is it what you are doing at Pera?
For the restaurant I am trying to combine what I loved in my childhood with what I learned about food and products as a chef. I try to mix craftsmanship with simple pleasure!I have learned a lot of different techniques in my past jobs, and now at Grata, I can mix all of it. Being a cook in NYC is like an Italian telenovela (soap opera); it has ups and downs. You always hope for a happy ending -- which is, for most chefs, usually a full page in the New York Times.
Do you have special tips for our customers?
My tip is to think about people while you cook. I love when I cook, because I always have people I love in mind, so I am always smiling! Technique is just one aspect of cooking. Try to please people you care about and you will always cook great food.
This unique dish is a combination of two classic recipes--Israeli Chakchouka and meatballs. The dis...
This unique dish is a combination of two classic recipes--Israeli Chakchouka and meatballs. The dish is spicy, hearty, and flavorful. Bonus: it is gluten-free.
Total for 2 Servings
what we deliver
  • 8 oz of Ground Beef
  • 8 oz of Ground Lamb
  • 2 Egg
  • 1.8 lb of Tomato
  • 1 tbsp of Ground Cumin
  • 1 tbsp of Ground Paprika
  • 1 tbsp of Ground Coriander
  • 1 tbsp of Ground Ginger
  • 1/2 tbsp of Ground Clove
  • 1 bunch of Italian Parsley
  • 1 Shallot
  • 3 cloves of Garlic
  • 1 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 1 tsp of Kosher Salt
  • 1/2 tsp of Ground Black Pepper
  • 16 oz of Ground Beef
  • 16 oz of Ground Lamb
  • 4 Egg
  • 2.9 lb of Tomato
  • 2 tbsp of Ground Cumin
  • 2 tbsp of Ground Paprika
  • 2 tbsp of Ground Coriander
  • 2 tbsp of Ground Ginger
  • 1 tbsp of Ground Clove
  • 2 bunches of Italian Parsley
  • 2 Shallot
  • 5 cloves of Garlic
  • 2 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 1 tsp of Ground Black Pepper
  • 24 oz of Ground Beef
  • 24 oz of Ground Lamb
  • 6 Egg
  • 4 lb of Tomato
  • 3 tbsp of Ground Cumin
  • 3 tbsp of Ground Paprika
  • 3 tbsp of Ground Coriander
  • 3 tbsp of Ground Ginger
  • 1.5 tbsp. of Ground Clove
  • 3 bunches of Italian Parsley
  • 3 Shallot
  • 7 cloves of Garlic
  • 3 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 3 tsp of Kosher Salt
  • 1.5 tsp of Ground Black Pepper
  • 32 oz of Ground Beef
  • 32 oz of Ground Lamb
  • 8 Egg
  • 5.5 lb Tomato
  • 4 tbsp of Ground Cumin
  • 4 tbsp of Ground Paprika
  • 4 tbsp of Ground Coriander
  • 4 tbsp of Ground Ginger
  • 2 tbsp. of Ground Clove
  • 4 bunches of Italian Parsley
  • 4 Shallot
  • 9 cloves of Garlic
  • 4 tsp of Tomato Paste
  • 1 tbsp of Extra Virgin Olive Oil
  • 4 tsp of Kosher Salt
  • 2 tsp of Ground Black Pepper
what you need
  • 2 Saucepan
  • 2 Saucepan
  • 2 Saucepan
  • 2 Saucepan

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