Algerian Kefta Aux Oeufs

Servings: 4

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

Cooking Instructions:

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.

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