Lamb Kefta with Baked Eggs in Tomato Sauce


The first recipe of 2017! This was really just a good excuse to play with all my new cooking toys from Christmas. I got a beautiful red Le Creuset pan, a Le Creuset cookbook to go with it, a gorgeous knife set and a lovely slate chopping board, all of which I used in this little creation!

You might’ve noticed that I’m a big fan of Mediterranean and North African cuisine, so this spiced lamb meatball dish looked just the ticket. I liked the touch of adding baked eggs as well, reminiscent of the very popular Shakshuka brunch dish.  Because this dish is heavy in protein due to the lamb and eggs, you can go easy on the carbs here and still feel full – ideal for everyone’s January health resolutions! If you already have a good stock of spices, this ingredient list should be really very accessible – the only thing I had to add to our shopping list was lamb for this one!

So this serves 4, but benefits from a little something to soak up the sauce. It went really well with cous cous, but could also work with spelt, pearl barley or pasta. In terms of preparation time, the simmering stages mean that your total input might be around 1-1.5 hours. However, chopping input is pretty minimal so it’s quite a low intensity dish – I had time to clean the kitchen and cook soup for lunch at the same time!


Lamb Kefta:

  • 500g minced lamb
  • 1/2 bunch coriander, finely chopped
  • 6 mint leaves, finely chopped
  • 1 tsp chilli powder/ cayenne pepper
  • 1/2 tsp allspice (or ground cloves)
  • 1/2 tsp ground cinnamon
  • 1 large onion, finely chopped
  • olive oil, for frying

Tomato Sauce:

  • 6 fresh tomatoes
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 bunch coriander or parsley, chopped
  • 200ml water
  • 1 tbsp tomato paste
  • 4 eggs
  • Salt and pepper, to season

How to make it…

  1. First, mix the minced lamb together with the chopped coriander, chopped mint, chilli powder, allspice, cinnamon, cumin and half of the chopped onion. Mould these into small meatballs of around 3cm in diameter.
  2. Heat the olive oil in a deep saucepan and fry the meatballs until browned on all sides, for around 10 minutes. Remove from the pan and put to one side.img_6064
  3. Remove the skins from the tomatoes by placing them in boiling water for a few minutes – this should allow you to easily peal the skin off. Then, dice the tomatoes.
  4. Add further oil to the saucepan if required and fry the remaining chopped onion until softened. Then add the diced tomato, ginger, cumin, coriander,  200ml of water and tomato paste. Leave to simmer for 20 minutes and season to taste. Next, add the meatballs to the tomato sauce and simmer for a further 20 minutes with the lid on.
  5. Finally, make 4 dips in the sauce between the meatballs and carefully break your eggs into these. Cover and leave to the eggs to bake in the sauce for around 5 minutes, or until the eggs are cooked.
  6. Serve with a few remaining coriander leaves and enjoy!



Adapted from ‘Lamb Kefta in Tomato Sauce with Baked Eggs’ from Page 51 of the Le Creuset ‘One-Pot Cuisine’ cookbook.


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