Kefta Tagine

Kefta

• beef mince600 g
• onions½
• flat-leaf parsley3 tbsp
• coriander5 tbsp
• ground cumin1 tsp
• sweet paprika1 tsp
• ground cinnamon¼ tsp
• salt1 tsp

Sauce

• tinned chopped tomatoes400 g
• onions1
• garlic cloves3
• ground cumin1 tsp
• sweet paprika1 tsp
• olive oil3 tbsp
• salt½ tsp
• water100 ml

To finish

• eggs4
• gluten-free bread

Kefta

1. 01

   Finely grate the half onion and chop the parsley and coriander. Mix the beef with the grated onion, the parsley, 3 tbsp of the chopped coriander, the ground cumin, the sweet paprika, the ground cinnamon and the salt, and work it briefly with your hands until it holds together.

2. 02

   Roll into small balls, about the size of a walnut. Small is right — they cook through in the sauce without toughening.

Sauce

3. 03

   Finely chop the whole onion and soften it in the olive oil for 8 minutes. Crush the garlic and add it with the ground cumin and sweet paprika, and cook for 1 minute.

4. 04

   Add the tomatoes and the water, season with the salt, and simmer for 15 minutes until thickened.

5. 05

   Lower the meatballs into the sauce in a single layer, cover and simmer gently for 20 minutes, turning once, until cooked through with no pink in the middle.

6. 06

   Make four hollows in the sauce and crack an egg into each. Cover and cook for 5 to 6 minutes, until the whites are set and the yolks still soft.

7. 07

   Scatter with the rest of the coriander and serve straight from the pan with the gluten-free bread.