Ingredients
- 500 g beef fillet or sirloin steak cut in 3 cm chunks
- 2 large red onions peeled and very finely chopped
- 20 g fresh coriander leaves very finely chopped
- 20 g flat leaf parsley leaves very finely chopped
- 1/2 tsp sea salt
SAUCE
- 2 tbsps olive oil
- 2 large brown onions peeled and sliced
- 120 ml vegetable stock
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt
- 4 free range eggs
Servings:
Instructions
- Put the meat and remaining kebab ingredients into a large bowl. Using your hands gently massage the meat with the onions and the herbs so that the juices of the onion are well incorporated with the meat. Cover with clingfilm and leave to marinate in the fridge for 2-8 hours.
- To make the sauce, heat the olive oil in a large saucepan over a medium heat. Add the onions, cover the pan and leave to cook for about 10 minutes until soft and translucent, stirring occasionally. Uncover the pan and cook for a further 15 minutes, stirring occasionally, until lightly golden.
- Add the stock, paprika, cumin, cinnamon, turmeric and salt and bring to the boil over a high heat Cover the pan and reduce heat to medium low. Simmer gently for 15 minutes, adding 1-2 tbsps extra water if needed.
- Uncover the pan and add the marinated beef, stirring to combine. Cook for about 2 minutes until the meat is no longer pink. Make some space for the eggs and gently break them into the sauce.
- Cover and copok for 5 mins until the whites are set but the yolks are still runny, then serve immediately with crusty bread.
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