Kefta with Eggs

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.

• Prep: 20 min
• Cook: 30 min
• Difficulty: Easy
• Calories: 580
• Protein: 42 g
• Carbs: 16 g
• Fat: 36 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 4 pc Egg ( whole )
• 1 pc Onion ( finely chopped )
• 2 pc Garlic ( pressed )
• 4 pc Round tomato ( finely diced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Hot pepper en poudre
• 0.5 pc Flat-leaf parsley ( bunch, chopped )
• 0.5 pc Fresh cilantro ( bunch, chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Kefta preparation

   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. Searing the meat

   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. Cooking the sauce

   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. Poaching the eggs

   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.

Chef's tips

• 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.

Storage

Keep for 24 hours in the fridge. Note that the egg yolk will harden upon reheating.