Leftover meatballs in the fridge? Don’t let them go to waste—turn them into a flavour-packed Truffle Meatball Shakshuka. With juicy tomatoes, a luxe drizzle of truffle oil, and a rich hit of truffle seasoning, this quick and easy one-pan wonder is perfect for brunch, lunch, or lazy dinners.

INGREDIENTS:

Leftover meatballs (4–6)
Tomato, sliced
Black Truffle Oil
Black Truffle Seasoning
3 eggs
A handful of rocket leaves, for serving
Black pepper, to taste

METHOD:

1. Add your leftover meatballs straight into a pan over medium heat. Let them sizzle and warm through.

2. Slice your tomatoes and add them to the pan, letting them cook down slightly.

3. Make three little wells in the sauce and crack in the eggs. Let them cook until just set. (Cover the pan for quicker cooking!)

4. Add black pepper, then drizzle with truffle oil and sprinkle generously with truffle seasoning.

5. On a plate, lay down a bed of fresh rocket leaves. Spoon over your truffle shakshuka mix and serve immediately.