Ingredients:
3-4 Eggs
1tbsp Tomato paste
2-3 Tomatoes grated
1 Onion
1tbsp Harissa
3tbsp Olive oil
1 cup Water
1tbsp Kefta rub
Parsley
Cilantro
Salt
In a tagine, sweat some onions in olive oil on a light heat for about 15 min.
Meanwhile make the kefta
1lb Ground Meat
2 tbsp Kefta Rub
2 crushed Walnuts
1 cup chopped Parsley
1 cup chopped Cilantro
1 Green Onion
1/3 cup diced Onion
2-3 Mint leaves
1 Sage leaf
Mix the ingredients together and knead until the mixture resembles a dough ball.
3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.
4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.
5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.
Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).
