Lamb Kofte with Soft Eggs and Feta

This is the perfect marriage of mince and soft creamy eggs. Made more desireable by its ease to prepare.

½ tsp Morrocan La Kama, organic
½ tsp Ground Coriander, organic
½ tsp Crushed Bird's Eye Chilli, organic
200g minced lamb
2 small onions
2 garlic cloves, finely chopped
½ tsp dried mint
½ tsp La kama
5 eggs, at room temperature

50g fresh fine breadcrumbs
80 ml olive oil
1 red pepper,seeds removed, thinly sliced
400g canned cherry tomatoes
1 tsp white sugar

To serve: marinated feta, fresh mint, extra-virgin olive oil and flatbread or pitta

Finely chop 1 onion and combine with garlic, spices, 1 egg, lamb and breadcrumbs in a bowl and season to taste. Mix to combine, divide into 20 pieces and roll into balls.

Thinly slice remaining onion. Heat oil in a 30cm diameter frying pan over medium-high heat. Add onion and red pepper and cook until soft (4-5 minutes). Add meatballs and cook, stirring, until brown (2-3 minutes). Add tomato and sugar, cook until liquid reduces by half (4-5 minutes). Make a space in the kofte tomato mixture, and crack an egg into this space,repeat for all 5 eggs cover and cook until egg is cooked to your liking (3 minutes for soft yolk).

Scatter with feta and mint, drizzle with extra-virgin olive oil and serve in pan with flatbread or pitta.

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