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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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