Lamb & Beef Kefta Tagine with Eggs

Name: Lamb & Beef Kefta Tagine with Eggs
Cuisine: Israel
Ingredients: 600 g Ground beef; 400 g Ground lamb; 8 large Eggs; 2 large (grated) Onion; 6 cloves (minced) Garlic; 1/2 cup (chopped) Fresh parsley; 2 tsp Cumin (ground); 2 tsp Paprika (sweet); 1 tsp Cayenne or schug; to taste Salt & black pepper; 1 liter Tomato sauce; 5 tbsp Olive oil

A recipe from Israel.

🇮🇱 IsraelhighProteinonePotmizrahispicyOptioncomfortFood

Nutrition (per serving)

720Calories

48 gProtein

28 gCarbs

48 gFat

8 gSugar

1600 mgSalt

Ingredients

600 g Ground beef
400 g Ground lamb
8 large Eggs
2 large (grated) Onion
6 cloves (minced) Garlic
1/2 cup (chopped) Fresh parsley
2 tsp Cumin (ground)
2 tsp Paprika (sweet)
1 tsp Cayenne or schug
to taste Salt & black pepper
1 liter Tomato sauce
5 tbsp Olive oil

Method

Mix beef, lamb, grated onion, garlic, parsley, cumin, paprika, cayenne/schug, salt & pepper.
Form into 24–30 medium kefta balls.
Heat olive oil → brown kefta on all sides → remove.
In same pot, add tomato sauce → bring to simmer.
Return kefta → simmer covered 20–25 min.
Make wells in sauce → crack eggs into wells → cover & cook 5–8 min until whites set.
Serve with bread or couscous.