Recipes

• half a kilogram chopped meat (preferably lamb, but beef will also do)
• 6 medium-sized tomatoes (or a large can of crushed tomatoes - avoid tomato puree as it will spatter)
• Fresh cilantro
• Ground cumin
• Salt
• Ground ginger
• Ground paprika
• pepper
• Garlic (2 to 3 cloves)
• Olive oil
• Red ground chili pepper
• 3 eggs

Directions

Mix raw meat with cumin (2 spoons), salt, ginger (1 pinch), paprika (1 spoon) and finely chopped cilantro and form small meatballs. If necessary, wet hands with water. Heat 2 spoons of olive oil in a saucepan. Add meat and roast it lightly. Add tomatoes, crushed garlic, one pinch cumin, salt, and red pepper. Cook on light heat until sauce reduces and becomes thick. Stir occasionnaly with a wooden spoon so that it does not stick to the saucepan. A few minutes before serving, break eggs on top and let them cook in the sauce, without stirring.