This warmly spiced shakshuka with lamb meatballs is swoon-worthy for breakfast, lunch or dinner.
Heat 1 Tbsp olive oil in a large nonstick skillet until hot. Stir in the shallot and galic and saute until golden, about 3 mins. Cool slightly. Combine the ground lamb with the shallot/garlic mixture and the remaining ingredients.
Mix well to combine. I use my hands to make sure it's well mixed.
Scoop 2 Tbsp portions (I use a small ice cream scooper) and roll into balls. Heat the remaining oil in the nonstick skillet over med/high heat and add the meatballs in a single layer. (You should have about 25 meatballs.)
Saute, turning frequently, until the meatballs are browned and cooked through, about 8 mins. Drain on a paper towel-lined plate and reserve.
Heat the olive oil in a large skillet (one that has a tight fitting lid). Add the diced red pepper and the onion and saute until golden and softened, about 8 mins. Stir in the garlic and continue to cook, 2-3 more mins.
Stir in the spices and toast for 1-2 mins. Add the crushed tomatoes and chicken stock season generously with kosher salt and pepper. Stir in the sugar and herbs.
Add the meatballs to the pan and cook over medium heat for about 5 mins.
Make six depressions and crack an egg into each.
Cover and cook until the eggs are cooked, about 8 mins. Sprinkle with crumbled feta and herbs and serve with toasted pita wedges.