Kofta with Tomatoes and Egg

Kofta with Tomatoes and Egg

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Servings4

Community Recipe

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A hearty Moroccan classic in which spicy meatballs simmer in a tomato sauce and are topped with poached eggs. Delicious with bread for dipping in the sauce.

Ingredients

  • 1 pcs
    onion
  • 100 g
    cilantro
  • 350 g
    beyond meat mince
  • 1 tbsp
    smoked paprika
  • 1 tsp
    sweet paprika powder
  • 1 tsp
    cumin seeds
  • 600 g
    diced tomatoes
  • 4 pcs
    eggs

Instructions

  1. 1Finely chop the onion and coarsely chop the cilantro.
  2. 2Mix the ground meat with half of the finely chopped onion, 5 cl of olive oil, the smoked paprika, sweet paprika, cumin seeds, and half of the cilantro.
  3. 3Knead the mixture thoroughly and shape it into small balls (kofta).
  4. 4Heat the remaining olive oil in a pan or tagine and brown the meatballs on all sides.
  5. 5Next, add the rest of the finely chopped onion and the diced tomatoes to the pan. Stir gently.
  6. 6Let it simmer gently for 15 minutes with the lid on the pan.
  7. 7About 5 minutes before the end of the cooking time, carefully crack the eggs over the pan so that they rest on top of the sauce.
  8. 8Let the eggs cook in the sauce until the whites are set but the yolks are still soft.
  9. 9Sprinkle with the remaining cilantro and, if desired, fresh parsley or mint.
  10. 10Serve warm, preferably with fresh bread for dipping.

Nutrition

No nutritional information available for this recipe.

marokkaans

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.