Turkey Kefta Tagine with Baked Eggs and Courgette
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Ingredients
- 500 g turkey mince
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 courgette, diced
- 400 g chopped tomatoes
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 36.5 g
- Carbohydrate
- 9.2 g
- of which sugars
- 7.4 g
- Fat
- 17.2 g
- of which saturates
- 4.5 g
- Fibre
- 3.1 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the turkey mince with half the garlic, 1 teaspoon of the ground cumin and the ground cinnamon, season well and shape into 16 small meatballs.
- 2
Heat the olive oil in a wide pan and brown the meatballs for 5 minutes, turning, then lift out onto a plate.
- 3
Cook the courgette in the same pan for 4 minutes, then add the remaining garlic and cumin and cook for 1 minute.
- 4
Pour in the chopped tomatoes, return the meatballs to the pan and simmer for 10 minutes, until cooked through with no pink remaining.
- 5
Make four small gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes until the whites are set but the yolks still soft.
- 6
Scatter with the fresh coriander and serve straight from the pan.
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