👨‍🍳 作り方

1. 1

   Prepare the Kefta: In a medium bowl, combine the ground lamb, grated onion, cumin, smoked paprika, half of the chopped cilantro (reserve the other half for garnish), optional chopped parsley, minced garlic, salt, and black pepper. Gently mix with your hands until just combined; avoid overmixing, which can make the meatballs tough. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.

   ⏱️ 20 minutes
2. 2

   Start the Sauce: Heat the olive oil in a tagine base or a large, heavy-bottomed skillet (oven-safe if finishing in the oven) over medium heat. Add the crushed tomatoes, remaining cumin, and remaining paprika. Stir well and bring to a gentle simmer. Let the sauce bubble gently for about 5 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
3. 3

   Cook the Kefta: Carefully nestle the prepared meatballs into the simmering tomato sauce, ensuring they are mostly submerged. Cover the tagine or skillet with its lid. Reduce the heat to low and let it simmer gently for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. If using an oven, you can transfer the covered tagine/skillet to a preheated oven at 180°C (350°F) for the same duration.

   ⏱️ 25 minutes
4. 4

   Add the Eggs and Finish: Once the meatballs are cooked, use a spoon to create four small wells in the sauce. Carefully crack one egg into each well. Re-cover the tagine or skillet and continue to cook for another 5-7 minutes, or until the egg whites are set but the yolks are still runny, as desired. If you prefer firmer yolks, cook for a minute or two longer.

   ⏱️ 7 minutes
5. 5

   Garnish and Serve: Remove the tagine from the heat. Sprinkle the remaining fresh cilantro over the top. Serve immediately, directly from the tagine or skillet, with plenty of crusty bread for dipping into the rich sauce and runny yolks.

   ⏱️ 2 minutes