Meatballs and eggs, in a rich tomato sauce - by Tayfun Aras
6 ripe tomatoes or 2 cans peeled and diced tomatoes
1 med onion
2 clove garlic
1 tsp each: Oregano,sugar,paprika,black pepper,salt
500 gr beef mince
1 small onion
1 clove garlic
half a cup bread crumbs
salt & black pepper
2 tbs cumin
Grate or finely chop onions and fry in part olive oil, part butter until they are golden brown, add finely chopped garlic, stir in the tomatoes and spices and let it cook on low heat until it becomes thick.
Grate onion,mash the garlic and mix all ingredients well in a bowl. Rest the mixture for 20 minutes, knead again and form round meatballs first and flatten them later so they can grill or fry evenly. Fry or grill the meatballs and add them immediately to the tomato sauce. Whatever juice left from the meatballs in the frying pan also add to the sauce. Cook 5 minutes together and make pockets in the sauce and crack eggs in those pockets. (I put a lid over the pan so eggs can be cooked whole).
Serve with ciabatta bread and enjoy it.
As a side dish you can serve plain thick yoghurt or cucumber; tomato salad with lemon juice and olive oil.
I use more chillie for myself but any ingredient can be adjusted.
Hope you enjoy it.
ANATOLI TURKISH RESTAURANT
24 Napier Street, Green Point, 8005