Spicy Kefta in Tomato Sauce with Poached egg

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Spicy meatballs are a glory of the Mediterranean kitchen and these North African meatballs, simmered in the pan with tomatoes with eggs poaching in the rich sauce, are utterly delicious and satisfying.


  • 350 g/12 oz finely minced (ground) lamb or beef
  • 1 onion, finely chopped


  1. In a bowl, knead the minced lamb with the onion, half the garlic, breadcrumbs, 1 egg, half the cumin, half the paprika, ginger and half the cinnamon, half the ras al hanout, parsley and salt and pepper until well mixed. Lift the mixture in your hand and slap it down into the bowl several times. Take a small amount of mixture and shape it into a small ball about the size