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Kefta mkaouara — Moroccan meatballs and eggs in tomato sauce

Why it worksThe raw meatballs cook in the tomato sauce, so their juices flavour the sauce and you do not need to fry them first.

Ingredients

• 500 g beef mince
• 200 g onions
• 12 g garlic
• 6 g ground cumin
• 6 g paprika
• 1 g cinnamon
• 800 g chopped tomatoes
• 4 eggs
• 20 ml olive oil
• 400 g bread

Method

1. Grate half the onion. Mix it with the mince, half the cumin, half the paprika, the cinnamon and 1 teaspoon of salt.
2. Wet your hands and roll the mix into small balls, about 3 cm wide.
3. Chop the rest of the onion and the garlic. Heat the olive oil in a large frying pan with a lid on medium heat. Cook them for 5 minutes. Add the rest of the cumin and paprika and stir for 30 seconds.
4. Add the chopped tomatoes and 150 ml of water. Let it bubble gently for 10 minutes.
5. Put the meatballs into the sauce. Put the lid on and cook for 15 minutes, turning them once, until cooked through with no pink inside.
6. Make four small holes in the sauce and crack an egg into each one. Put the lid on and cook for 6–8 minutes, until the whites are firm. Eat from the pan with bread.

A portion: about 770 kcal · 42 g protein · 59 g carbs · 38 g fat