Bus Station Kefta with Egg and Tomato

Time

Prep 15 min · Cook 20 min · 35 min total

Difficulty

medium

1. 1

   In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.

2. 2

   Lift the mixture into 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 of a walnut, repeat with the remaining mixture to make about 12 balls.

3. 3

   Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.

4. 4

   Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.

5. 5

   Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.

6. 6

   Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set. Sprinkle with the remaining coriander and serve in the pan.

   3 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.