Some recipes become regulars in the kitchen because they’re simple, comforting, and always satisfying—this is one of them. Tender, warmly spiced kofta meatballs are nestled into a rich tomato sauce before eggs are gently cooked until the whites are set and the yolks stay perfectly runny. Served with warm bread, it’s the kind of meal that’s hearty enough for dinner and perfect for brunch.

KOFTA & EGGS

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Ingredients

KOFTA

1 lb ground beef
1 onion,, grated and drained
2 garlic cloves,, minced
2 tbsp chopped parsley
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp cayenne,, optional

KOFTA

2 tbsp olive oil
1/2 onion,, chopped
1 tbsp tomato paste
2 garlic cloves
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp cayenne,, optional
400 g crushed tomatoes
1/2 cup water,, more if needed
3 eggs
Parsley

Method

To make the kofta

In a bowl, mix the ground meat with all the ingredients.
Roll into small meatballs.
Set aside

To make the sauce

Heat olive oil in a tajine or deep pan over medium heat.
Sauté the chopped onion until soft, then add tomato paste 2 more minute.
Sauté the garlic for another minute or until fragrant then add the crushed tomatoes, water and spices. Cover and simmer for 10 minutes
Add more water if the sauce thickens too much then gently place the meatballs into the sauce. Cover and let them simmer for 20 minutes, turning them halfway through.
Once the meatballs are cooked, make small wells in the sauce and crack the eggs into them.
Cover and cook until the egg whites are set but the yolks are still runny (or to your preference), about 5–7 minutes.
Garnish with parsley.