KEFTA Meatballs and Eggs Tagine
Ingredients
The meatballs
-
450
g
kefta
-
2
tablespoons
olive oil
-
2
cloves
garlic
The sauce
-
1
can
peeled tomatoes (400g/14oz.)
-
1
tablespoon
chopped fresh parsley
-
1
teaspoon
ground cumin
-
1
teaspoon
paprika
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
a pinch
cayenne pepper
The eggs
-
4
eggs
-
1
teaspoon
chopped fresh coriander (for garnish)
Instructions
- Shape the kefta into small meatballs and refrigerate.
- In a large frying pan, combine the remaining ingredients except for the eggs and cook over medium heat until the sauce thickens.
- Add the meatballs to the sauce and cook until they are almost done.
- Create space in the sauce and gently crack the eggs into it, cover, and poach until the whites are set and yolks are still runny.
- Garnish with fresh coriander and serve with bread.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
500mg
Cholesterol
200mg
You might also like