Ojja bel Kefta Ojja with meatballs
The same spiced tomato pan, with small beef meatballs simmered in it before the eggs go in.
Serves 3 · 35 min
Per portion
| Calories | 455 kcal |
|---|---|
| Protein | 31.8 g |
| Carbohydrates | 10.3 g |
| Fat | 30.7 g |
| Saturated fat | 9.1 g |
| Sugars | 7.8 g |
| Fibre | 4.3 g |
| Sodium | 1353.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 300 g minced beef
- 4 eggs
- 5, grated tomatoes
- 1 mgharfa kbira tomato paste
- 1, grated onion
- 3 cloves garlic
- 1 mgharfa s8ira harissa
- 1 mgharfa s8ira tabil
- a handful parsley
- 2 mgharfa kbira olive oil
Method
- Mix the beef with the grated onion, half the parsley and the tabil, then roll into small balls.
- Fry the meatballs in olive oil until coloured all over.
- Add the garlic and harissa, then the tomato paste, and cook it out briefly.
- Pour in the tomatoes and simmer twenty minutes until rich.
- Make wells in the sauce and crack in the eggs.
- Cover until just set, then finish with the rest of the parsley.