Recipe by lindseylcw
This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan
Top Review by foodEmarie
This is THE 'go to' recipe for Moroccan-like kofta with eggs. I use 2 onions and about 5 chopped tomatoes instead of canned. I usually cover the dish after dropping the eggs in to cook them but not overcook everything else in the process. Break out the crusty bread and roll up your sleeves!
- 8 ounces minced lamb, finely ground
- 1 onion, finely chopped
- 2 ounces breadcrumbs, freshly grated
- 5 eggs
- 1 teaspoon ground cinnamon
- 1 tablespoon parsley, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon butter
- 14 ozcanned Italian tomatoes, chopped
- 2 teaspoons sugar
- 1 teaspoon ras el hanout spice mix
- 1 tablespoon coriander, chopped
Directions See How It's Made
- 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.