Bus Station 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.

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.