Ingredients for Bus Station Kefta With Egg And Tomato
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How to Make Bus Station Kefta With Egg And Tomato
- In a bowl, gently combine the minced lamb, chopped onion, breadcrumbs, egg, cinnamon, parsley, salt, and pepper. Mix thoroughly until well combined.
- Gently form the mixture into small walnut-sized balls (approximately 12).
- Heat the olive oil and butter in a large, heavy-bottomed frying pan over medium heat.
- Add the meatballs to the pan and cook until nicely browned on all sides, turning occasionally (about 8-10 minutes).
- Stir in the canned tomatoes, sugar, ras el hanout, and most of the chopped coriander.
- Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes, allowing the sauce to slightly thicken and the meatballs to cook through. Gently roll the meatballs in the sauce.
- Season the sauce with salt and pepper to taste.
- Create small spaces between the meatballs in the pan.
- Carefully crack the remaining 2 eggs into the spaces between the meatballs.
- Cover the pan, reduce the heat to low, and cook for 3-4 minutes, or until the eggs are cooked to your liking.
- Garnish with the remaining fresh coriander and serve immediately in the pan.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
43g
Carbs
8g
