Kefta with Eggs
Ingredients
- 500 gGround beef 15% fat (fresh)
- 4 pcEgg (whole)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (pressed)
- 4 pcRound tomato (finely diced)
- 3 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspHot pepper en poudre
- 0.5 pcFlat-leaf parsley (bunch, chopped)
- 0.5 pcFresh cilantro (bunch, chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender beef meatballs seared and simmered in a thick, spiced tomato sauce. Eggs are poached last minute, providing a runny yolk that binds everything together.
- 1
In a mixing bowl, knead the ground beef with half of the cumin, paprika, chili powder, and chopped herbs. The texture should be homogeneous. Shape into walnut-sized balls.
- 2
Heat olive oil in a skillet. Sear the meatballs over high heat to get a golden crust. Remove when colored but still rare in the center.
- 3
In the same skillet, sauté the chopped onion and garlic. Add the diced tomatoes, tomato paste, and the remaining spices. Let reduce until the sauce coats the spoon and the oil begins to rise.
- 4
Put the meatballs back into the sauce. Create wells and crack the eggs into them. Cover. The white should be set, but the yolk should remain runny to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overwork the meat, otherwise the meatballs will be tough.
- The sauce is ready when the oil separates from the tomato.
- Serve directly in the cooking vessel to retain heat.
How long does this dish keep?
Keep for 24 hours in the fridge. Note that the egg yolk will harden upon reheating.
