Bus-Station Kefta with Egg and Tomato

Name: Bus-Station Kefta with Egg and Tomato
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 225 g/8 oz finely minced (ground) lamb; 50 g/2 oz fresh breadcrumbs; 1 onion, finely chopped; small bunch of flat leaf parsley, finely chopped; 30 ml/2 tbsp olive oil; 5 eggs; 5 ml/1 tsp ground cinnamon; 10 ml/2 tsp sugar; 5 ml/1 tsp ras el hanout; a little butter; 400 g/14 oz can chopped tomatoes; salt and ground black pepper; salt and ground black pepper; small bunch of fresh coriander (cilantro), roughly chopped; small bunch of fresh coriander (cilantro), roughly chopped; crusty bread, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Egg and tomato dishes are very popular in bus and train stations and ports around the Middle East and North Africa. Travellers waiting for connecting transport services tuck into dishes like this to sustain themselves during long journeys. The dish is always eaten out of the pan in which it is cooked. It would make a great informal brunch or supper dish.

Ingredients

Middle East
Africa
Morocco
Supper
Brunch
Street Food
North Africa
Mediterranean

Ingredients

Method