2. Kefta Mkaouara
Moroccan-style meatballs simmered in tomato sauce and topped with a poached egg.
INGREDIENTS – Sauce
2-cloves minced garlic.
1-teaspoon extra-virgin olive oil.
1-onion – diced.
2-lbs. Roma tomatoes – diced.
1-½-tsp paprika.
1-½-teaspoons ground cumin.
1-teaspoon Kosher salt.
¼-teaspoon cracked black pepper.
¼-tsp cayenne pepper.
3-tablespoons chopped parsley.
1-lb. Ground grass-fed beef – 90% lean.
1-onion – minced.
1-teaspoon ground cumin.
1-teaspoon kosher salt.
½-teaspoon ground cinnamon.
¼-teaspoon cracked black pepper.
4-large free-range eggs.
METHOD
Place a skillet over medium-high heat and add the oil. When it starts to shimmer, add the onions and sauté until golden brown. Add the garlic and cook till fragrant – 1-minute. Add the rest of the sauce ingredients and reduce heat to simmer for 15-minutes u8ntil the sauce thickens.
Mix all of the meatball ingredients in a large mixing bowl and combine using your hands. Shape the meat into ping-pong sized balls and add them to the skillet. Cook with the lid on for 30 to 35-minutes – remove the pan from the heat and make four recesses in the sauce around the meatballs. Crack an egg in each of the holes and return to the heat to cook the eggs – 6-minutes.
Serve with rice or flatbread on the side.