Prep 15 mins
Cook 15 mins
The name of this recipe is actually, "Bus-Station Kefta with Egg and Tomato", in the Food and Cooking of Spain, Africa and the middle east. The author states, "this is the type of snack that is on sale in bus and train stations throughout north Africa and the middle east. it is cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper." posted for ZWT III, North Africa and the Middle East.
- 8 ounces ground lamb
- 1 cup fresh breadcrumb
- 1 onion, chopped
- 5 eggs
- 1 teaspoon cinnamon
- 1 bunch flat leaf parsley, chopped
- 2 tablespoons olive oil
- 1 (14 ounce) can chopped tomatoes
- 2 teaspoons sugar
- 1 teaspoon ras el hanout spice mix
- 1 bunch cilantro, chopped
- crusty bread, to serve
- 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.