Bus Station Kefta with Egg and Tomato
Take your taste buds on a journey with Bus Station Kefta with Egg and Tomato, a hearty and flavor-packed one-pan dish that combines the savory goodness of spiced beef or lamb meatballs, a rich tomato sauce, and perfectly poached eggs. Inspired by bustling street food culture, this recipe features aromatic staples like cumin, coriander, and paprika paired with fresh parsley and garlic for an irresistible depth of flavor. The kefta are browned to perfection before simmering in a velvety tomato base and topped with creamy eggs, making this a comforting, protein-rich meal that's perfect for dipping with crusty bread. Ready in just 45 minutes, this dish is a satisfying option for weeknight dinners or casual gatherings, and its vibrant spices make it unforgettable.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium, finely grated Onion
- 3 cloves, minced Garlic
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium, grated or finely chopped Tomatoes
- 1 tablespoon Tomato paste
- 250 milliliters Water
- 4 large Eggs
- 1 tablespoon, chopped (optional for garnish) Fresh cilantro
- 1 loaf (optional for serving) Bread
Instructions
In a mixing bowl, combine the ground meat, grated onion, 2 cloves of minced garlic, parsley, cumin, coriander, paprika, salt, and black pepper.
Mix the ingredients thoroughly with your hands until well combined. Shape the mixture into small meatballs or oval kefta shapes, approximately 1-2 inches in size.
Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium heat. Sear the kefta on all sides until browned but not fully cooked, about 5 minutes. Remove to a plate and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and sauté the remaining clove of minced garlic for 1 minute, until fragrant.
Add the grated or chopped tomatoes, tomato paste, and a pinch of salt. Stir and let the mixture cook down for about 5-7 minutes, until the tomatoes soften and form a thick sauce.
Pour in the water and stir to combine. Bring the sauce to a gentle simmer.
Return the seared kefta to the pan, nestling them into the tomato sauce. Cover the pan and let the kefta cook through, about 10-12 minutes.
Crack the eggs directly over the sauce, spacing them evenly around the pan. Cover and let the eggs poach to your desired doneness, about 4-6 minutes for a runny yolk or longer for a firmer yolk.
Sprinkle chopped cilantro over the top, if desired, and serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 47.5 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1276 mg | 98% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4781 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
