Spicy Kefta in Tomato Sauce with Poached egg

Name: Spicy Kefta in Tomato Sauce with Poached egg
Yield: Serves Four
Ingredients: extra coriander, to garnish; salt and ground black pepper; crusty bread, to serve; tiny pinch of sugar; 30 ml/2 tbsp olive oil; 400 g/14 oz can chopped tomatoes; 1 bunch each flat leaf parsley and coriander (cilantro) leaves, finely chopped; 350 g/12 oz finely minced (ground) lamb or beef; 50 g/2 oz fresh breadcrumbs; 5 eggs; 1 onion, finely chopped; 6 garlic cloves, coarsely chopped; 1.5 ml/¼ tsp cinnamon; large pinch ground ginger; 5 ml/1 tsp ground cumin; 5 ml/1 tsp smoked or sweet paprika; 5 ml/1 tsp ras al hanout

Preparation info

Serves
Four

Difficulty
Medium

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.

Ingredients

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

Main course
Spicy
North Africa

Method

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