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Algerian   -   Kefta Aux Oeufs   adapted from North Africa by Kitty Morse

Description
Ingredients
  • Tomato Sauce
  • 28 Ounces Crushed Tomatoes
  • 2 Large Onion -- finely chopped
  • 1 Teaspoon Cinnamon
  • 2 Teaspoons Sugar
  • 4 Teaspoons Parsley -- finely chopped
  • 4 Teaspoons Cilantro -- finely chopped
  • Salt And Pepper -- to taste
  • Kefta
  • 4 Teaspoons Parsley -- finely chopped
  • 2 Teaspoons Cilantro -- finely chopped
  • 1 Cup Bread Crumbs -- dried
  • 3 Medium Eggs
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Cumin
  • 8 Leaves Mint -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • Salt And Pepper -- to taste
  • 4 Tablespoons Olive Oil -- for frying
  • 4 Medium Eggs
  • Parsley -- for garnish
Directions To make tomato sauce, combine all ingredients, cover and simmer for 45 minutes. Transfer sauce to ovenproof dish. To make Kefta: in large bowl, combine all ingredients, except oil for frying, eggs and parsley. Mix well. Form into 3/4 inch diameter balls. Preheat oven to 400 degrees. In large skillet add oil and fry balls until well browned about 5 minutes, turning occassionally. Transfer balls to tomato sauce. Break eggs over, trying to keep yolks whole. Bake until the eggs are set about 20 minutes. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00



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