Kefta Mkaouara

Ingredients

• 500 g minced beef, or half beef and half lamb
• 1 small onion, grated
• 6 tbsp chopped flat-leaf parsley
• 6 tbsp chopped coriander
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt, plus more for the sauce
• 1/2 tsp black pepper
• 800 g ripe tomatoes, or 2 x 400 g tins chopped tomatoes
• 4 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tbsp sweet paprika, for the sauce
• 1 tsp ground cumin, for the sauce
• 1/2 tsp cayenne pepper
• 4 eggs
• Flatbread, to serve

Before you cook

• Grate the onion on the coarse side of a box grater and squeeze out the excess liquid.
• Grate the fresh tomatoes over a bowl and discard the skins.
• Chop the herbs finely and hold back a tablespoon of each for serving.

Steps

1. Put the mince into a bowl with the grated onion, half the herbs, the cumin, paprika, cinnamon, salt and pepper.
2. Work the mixture with your hands for 2 minutes, until it feels tacky and holds together.
3. Roll it into 20 balls about the size of a walnut.
4. Chill the meatballs on a plate for 10 minutes so they firm up.
5. Warm the olive oil in a wide, shallow pan or tagine over medium heat.
6. Add the crushed garlic and cook it for 30 seconds, until it smells sweet.
7. Pour in the grated tomatoes and add the paprika, cumin and cayenne.
8. Simmer the sauce uncovered for 15 minutes, until it has thickened and darkened.
9. Season the sauce with salt, tasting as you go.
10. Lower the meatballs into the sauce in a single layer.
11. Cover and simmer gently for 15 minutes, turning the meatballs once halfway through.
12. Make four shallow hollows in the sauce with the back of a spoon.
13. Crack an egg into each hollow.
14. Cover and cook for 4 minutes, until the whites are set and the yolks still wobble.
15. Scatter the reserved herbs over the top and take the pan straight to the table with bread.