Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3667 / 876
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and chop the onion and garlic (for both the meatballs and the sauce). Chop the tomatoes and parsley.
2 Make meatballs
Heat a drizzle of oil in a large pan over a medium-high heat and fry the onion for 5 min. Add the garlic and fry for 2 min. Transfer half of the onion and garlic mix to a bowl to cool. Once cooled slightly, add the lamb mince, paprika, cumin, cinnamon (see pro tip!), choppedfresh parsley, salt and black pepper. With clean hands, knead until tender. Shape into small meatballs.
3 Make sauce
Add another drizzle of oil to the pan with the remaining fried onion and garlic. Add the tomatoes, brown sugar and tomato paste, and cook over medium heat for 3 min. Add the chopped tomatoes, measured water and stockcube. Simmer for 2 min.
4 Add meatballs
Add the meatballs. Cover with a lid and simmer (don't boil) for 15 min. Season the sauce with salt and pepper to taste. (If you're cooking for 3-4, use two pans. Alternatively, pour everything into a baking dish and bake at 200°C for 20 min.)
5 Add eggs
After 15 min, crack the eggs into the sauce (see tips for fussy eaters). Cook, covered, for a final 5 min or until the eggs are cooked to your liking.
Chop the coriander, and garnish the kefta mkaoura with it. Serve the bread on the side.