Kefta With Egg And Tomato

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces ground lamb
• 1 cup fresh breadcrumb
• 1 onion, chopped
• 5 eggs
• 1 teaspoon cinnamon
• 1 bunch flat leaf parsley, chopped
• 2 tablespoons olive oil
• 1 (14 ounce) can chopped tomatoes
• 2 teaspoons sugar
• 1 teaspoon ras el hanout spice mix
• 1 bunch cilantro, chopped
• salt
• pepper
• crusty bread, to serve

Recipe

• 1 in a bowl, knead the ground lamb with the onion, breadcrumbs, 1 egg, cinnamon, chopped parsley and salt and pepper till well mixed.
• 2 lift the mixture in your hand and slap it down into the bowl several times.
• 3 take a small amount of the mixture and shape it into a small ball about the size of a walnut.
• 4 repeat with remaining mixture to make about 12 balls.
• 5 heat the olive oil in a large, heavy frying pan.
• 6 fry the meatballs till nicely browned, turning them occasionally till they cook evenly.
• 7 stir the tomatoes, sugar, ras el hanout and most of the chopped cilantro into the pan.
• 8 bring to a boil, cook for a few minutes to reduce the liquid and roll the balls around in the sauce.
• 9 season to taste with salt and pepper.
• 10 make room for the remaining eggs in the pan and crack them into the spaces between the meatballs.
• 11 cover the pan, reduce the heat and cook for about 3 minutes or just till the eggs are set.
• 12 sprinkle with remaining chopped cilantro and serve in the pan with chunks of bread to use as scoops.