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1. In a large bowl, combine the ground beef, grated yellow onion (for kofta), garlic (mince 2 cloves and reserve 3 cloves for the sauce), parsley, ground cumin, ground coriander, ground cinnamon, ground allspice, salt and black pepper. Mix gently with your hands until just combined to keep the kofta tender.
500 g Ground beef,
0.5 piece Yellow onion, finely grated (for kofta),
2 clove Garlic,
0.5 cup Fresh parsley, finely chopped,
2 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground cinnamon,
0.5 tsp Ground allspice,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Roll the mixture into about 20 small walnut-sized meatballs and chill for 10 minutes so they hold their shape.
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3. Heat 1 tablespoon of the olive oil in a large, deep skillet with a lid over medium-high heat. Brown the kofta in batches for 3 to 4 minutes, turning, until browned on all sides. Transfer to a plate; they will finish cooking in the sauce.
1.0 tbsp Olive oil
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4. Reduce the heat to medium and add the remaining olive oil to the same skillet. Cook the diced yellow onion and red bell pepper for 6 to 8 minutes until soft and lightly golden. Mince the remaining 3 cloves of garlic and stir them in for 30 seconds.
3 clove Garlic,
2.0 tbsp Olive oil,
1 piece Yellow onion, diced (for sauce),
1 piece Red bell pepper, diced
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5. Stir in the smoked paprika, chili flakes and tomato paste and cook for 1 minute until fragrant and darkened. Pour in the crushed tomatoes and a splash of water if very thick, then simmer for 10 to 12 minutes until the sauce thickens. Stir in the lemon juice and taste for salt.
2 tsp Smoked paprika,
0.5 tsp Chili flakes,
2 tbsp Tomato paste,
2 can Canned crushed tomatoes,
1 tbsp Lemon juice
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6. Nestle the browned kofta into the sauce, cover and simmer on medium-low for 8 minutes until cooked through.
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7. Make 6 small wells between the kofta with the back of a spoon and crack an egg into each. Cover and cook for 5 to 7 minutes, until the whites are set but the yolks are still runny.
6 piece Eggs
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8. Remove from the heat and dollop with plain yogurt. Scatter with fresh cilantro and sumac, and serve immediately straight from the skillet with crusty bread for scooping.
0.5 cup Plain yogurt (to serve),
0.2 cup Fresh cilantro (garnish),
1 tsp Sumac (garnish)
