Kefta aux Oeufs
(Vegetarian Koftas with Eggs) Recipe

Origin: Algeria Period: Traditional

Ingredients:

For the Sauce:
880ml tinned, chopped, tomatoes
2 onion, finely chopped
1 tsp ground cinnamon
2 tsp sugar
4 tsp flat-leaf parsley, finely chopped
4 tsp coriander leaves, finely chopped
salt and black pepper, to taste

For the Kefta:
4 tbsp flat-leaf parsley, finely chopped
2 tsp fresh coriander, finely chopped
140g dried breadcrumbs
3 eggs
1 tsp ground cumin
8 mint leaves, finely chopped
2 garlic cloves, finely chopped
salt and freshly-ground black pepper, to taste
2 tbsp olive oil

4 tbsp olive oil, for frying
4 eggs
parsley, to garnish

Kefta aux Oeufs
(Vegetarian Koftas with Eggs) Preparation:

Method:

Begin with the tomato sauce. Mix all the ingredients in a pan, season with salt and black pepper then bring to a boil. reduce to a simmer, cover and cook for 45 minutes, or until thickened. Once ready transfer the sauce to the base of an oven-proof casserole dish.

In the meantime, combine all the ingredients for the keftas in a large bowl and mix thoroughly to combine. Take small pieces of the mixture and form into balls about 2cm in diameter. Continue until you have converted all the mixture into keftas.

Add the oil to a large frying pan and when hot use to fry the breadcrumb balls for about 5 minutes, or until well browned all over. Transfer the balls to the casserole dish and scatter over the tomato sauce. Now carefully breaks over the contents of the pan, trying to keep them as whole as you can. Transfer the dish (uncovered) to an oven pre-heated to 190°C and bake for about 20 minutes, or until the eggs are set.

Spoon onto plates, sprinkle with parsley and serve.

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