Kefta With Egg And Tomato Recipes

Steps:

• In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
• 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.
• 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.
• 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.
• Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
• 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.

Steps:

• In a bowl, knead the ground lamb with the onion, breadcrumbs, 1 egg, cinnamon, chopped parsley and salt and pepper till well mixed.
• Lift the mixture in your hand and slap it down into the bowl several times.
• Take a small amount of the mixture and shape it into a small ball about the size of a walnut.
• Repeat with remaining mixture to make about 12 balls.
• Heat the olive oil in a large, heavy frying pan.
• Fry the meatballs till nicely browned, turning them occasionally till they cook evenly.
• Stir the tomatoes, sugar, ras el hanout and most of the chopped cilantro into the pan.
• Bring to a boil, cook for a few minutes to reduce the liquid and roll the balls around in the sauce.
• Season to taste with salt and pepper.
• Make room for the remaining eggs in the pan and crack them into the spaces between the meatballs.
• Cover the pan, reduce the heat and cook for about 3 minutes or just till the eggs are set.
• Sprinkle with remaining chopped cilantro and serve in the pan with chunks of bread to use as scoops.

Steps:

• Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
• Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.
• Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
• Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.
• Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
• Dust the top of the cooked eggs with cumin and salt to taste, garnish with the chopped cilantro, and serve.

Steps:

• Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
• In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
• Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
• Pour the eggs in in a stream over everything.
• Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
• Serve warm over couscous, sprinkled with cumin or black pepper if desired.

Steps:

• Form kefta into 1" balls and sauté in oil in a large skillet until well browned. Set aside. Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through. Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove. Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes. Serve with the bread and stay in your zone!