Servings: 4
Source: From “The Vegetarian Table: North Africa” by Kitty Morse
Vegetarian meatballs with eggs in tomato sauce (Morocco, Algeria, Tunisia) Kefta refers to a mixture of ground meat and fresh herbs. Sometimes it is shaped into small balls and simmered in a cinnamon-scented tomato sauce, like the one in this recipe. On other occasions, kefta is rolled into a sausage shape, skewered, and grilled or baked. This vegetarian adaptation is served as a light dinner or as a first course.
Ingredients
Tomato Sauce
One 28 oz can crushed tomatoes
2 onions, minced
1 tsp ground cinnamon
2 tsp sugar
10 fresh flat-leaf parsley sprigs
10 fresh cilantro sprigs, minced
½ tsp salt
¼ tsp freshly ground black pepper
Kefta
10 fresh flat-leaf parsley sprigs, minced
5 fresh cilantro sprigs, minced
1 cup dried bread crumbs
3 eggs
2 Tbsp vegetable oil
1 tsp ground cumin
8 fresh mint leaves, minced
2 garlic cloves, minced
½ tsp salt
½ tsp freshly ground black pepper
4 Tbsp vegetable oil for frying
4 eggs
Minced fresh flat-leaf parsley for garnish
Directions
To make the tomato sauce: In a large saucepan over low heat, combine all the ingredients. Cover and simmer for 40 to 45 minutes. Transfer the sauce to an ovenproof dish.
Meanwhile, to make the kefta: In a large bowl, combine all the ingredients, except the oil for frying, the eggs, and the parsley. Mix, using your hands, until you obtain a homogeneous mixture. Form heaping teaspoonfuls into small balls about ¾ inch in diameter.
Preheat the oven to 400°F. In a large, seasoned cast-iron or nonstick skillet over medium-high heat, heat the vegetable oil and fry the balls, in batches if necessary, until evenly brown, about 4 or 5 minutes. With a slotted spoon, place them on paper towels to drain. Carefully transfer the balls to the tomato sauce. Break the eggs over them, keeping the yolks whole. Bake until the eggs are set and the yolks somewhat runny, 8 to 10 minutes. Sprinkle with the minced parsley and serve immediately. “