Lamb Kofte with Soft Eggs and Feta

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.

Serves4 Origin North Africa and Middle East
Preparation 15 mins Heat rating (Mild)
Cooking 20 mins Ease (Easy)
Vegetarian No


tsp Morrocan La Kama
tsp Ground Coriander
tsp Crushed Bird's Eye Chilli
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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