Kefta tagine with eggs and cumin tomato sauce

Ingredients

For 1 serving

• Lean ground beef110 g
• Eggs1
• Chopped tomatoes250 g
• Onion50 g
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cilantro8 g
• Parsley5 g
• Extra virgin olive oil8 g
• Whole wheat bread2
• Saltto taste

Contains: gluten, eggs,

Method

1. Peel the onion: grate half and finely chop the rest. Chop the parsley and coriander separately; crush the garlic.
2. Knead the beef mince with the grated onion, half the cumin and paprika, the parsley and a pinch of salt and, with damp hands, shape 10 walnut-sized meatballs.
3. Heat the oil in a lidded pan over medium heat and fry the chopped onion and garlic for 3–4 minutes, until soft. Add the chopped tomatoes, the remaining spices and a pinch of salt and cook for 10 minutes, until the sauce thickens.
4. Nestle the meatballs in the sauce, cover and cook over medium-low heat for 10 minutes, turning once, until firm and cooked through.
5. Make a hollow in the centre, crack in the egg, cover and cook for 5 minutes, until the white is set and the yolk still soft.
6. Scatter with the coriander and serve in the pan, with the wholemeal bread to mop up the sauce.