Kefta With Egg And Tomato Recipes

MOROCCAN KEFTA TAGINE

Steps:

• Gather the ingredients.
• Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
• Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
• Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
• Gather the ingredients.
• Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
• Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
• Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
• Cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

SPICY EGG, MEATBALL AND TOMATO TAGINE (KEFTA MKAOUARA)

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm balls.
• Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
• For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown.
• Add the remaining sauce ingredients. 2 x 400g/14oz cans chopped tomatoes, 1 tsp ground cumin, ½ teaspoon hot paprika, 1 tsp freshly ground black pepper, 2 garlic cloves, crushed and salt to taste.
• Leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
• Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
• Scatter with the chopped coriander and serve with warm flatbread.

BUS STATION KEFTA WITH EGG AND TOMATO

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.

MOROCCAN KEFTA AND EGGS TAGINE WITH TOMATOES, ONIONS AND OLIVES

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.

KEFTA WITH EGG AND TOMATO

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.