Kefta Mkaouara

Ingredients

• 1 lb ground beef
• 8 oz ground lamb
• 1 small onion, grated
• 1/4 cup chopped parsley
• 2 tbsp chopped cilantro
• 2 tsp sweet paprika
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 1/2 cup water
• 4 large eggs

Method

1. Mix the beef, lamb, grated onion, half the parsley, the cilantro, 1 tsp paprika, 1 tsp cumin, the cinnamon, cayenne and 1 tsp salt, then roll into 1-inch balls.
2. Cook the chopped onion and garlic in the oil in a wide lidded skillet or tagine for 5 minutes.
3. Add the tomatoes, water and remaining paprika, cumin and salt and simmer for 10 minutes.
4. Nestle in the meatballs, cover and simmer, turning once, until cooked through to 160°F, 15 to 20 minutes.
5. Crack the eggs into gaps in the sauce, cover and cook until the whites set, 5 to 7 minutes.
6. Sprinkle with the remaining parsley and serve from the pan with bread.

Notes