Preheat the oven to 350F.

In a mixing bowl combine the lamb, paprika, turmeric, cumin, cinnamon, scallions, mint, cilantro, parsley, 1 egg and a pinch of salt.  Mix well and create even balls, you will get about 15-16 small balls. Place on a baking pan covered with parchment paper and bake for 20 minutes. Remove from oven and cool.

Meanwhile, prepare a bowl with ice water. In a large pot bring 8 cups of water and 2 tablespoons of salt to boil and blanch Swiss chard only until it wilts, about 1½ minutes. Plunge the blanched chard into a bowl of ice water to stop cooking. Remove the chard from the ice water and squeeze out excess liquids and chop roughly.  With your hands create small Swiss chard balls.

Heat 1 tablespoon of olive oil in a large sauté pan over a medium heat. Add the onions and sauté until the onions are soft and lightly browned, add garlic and cook until you can smell the garlic aroma (30-60 seconds). Add the sliced pepper and cook until they soften and a bit charred, about 2-3 minutes.

Add the matbucha and diced tomatoes and simmer for 5 minutes.  Using a spoon create small “wells” and place the chard and lamb balls in them. Crack each egg individually in a small bowl, and using a spoon create additional small “wells” and add each egg individually.

Cook until the whites are done, but the yolks are still runny, about 5 minutes. Sprinkle some kosher salt and ground fresh pepper on the eggs before serving.

Garnish the shakshuka with fresh parsley.