Ingredients
- 1 recipe quantity Kefta
- 2 tbsps olive oil
- 400 g can chopped tomatoes
- 3 plump garlic cloves peeled and crushed
- 1 tbsp coarsely chopped flat leaf parsley
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp caster sugar
- 1/4 tsp ground black pepper
- 130 g canned greeen lentils rinsed and drained
- 4 free range eggs
- chopped fresh coriander to garnish
- bread to serve
Servings:
Instructions
- Shape the kefta mixture into large meatballs 2.5cm in diameter then cover with clingfilm and keep in the fridge until ready to use.
- Place a large frying pan over a high heat and stir in the olive oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil then cover, reduce heat to low and leave to simmer gently, stirring occasionally, for about 25 minutes until the mixture becomes a thick sauce. If the sauce looks too dry at any point add 1-2 tbsps water.
- Stir the lentils into the sauce, recover the pan and simmer for 5 minutes. Add the meatballs then recover the pan again and cook for about 7 minutes or until they start turning brown and are just cooked through.
- Move the meatballs around to make space for the eggs, then gently break them straight into the sauce. Cover the pan and cook for 5 minutes or until the whites are set but the yolks are still runny.
- Garnish with chopped coriander and serve immediately with bread.
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