INGREDIENTS

500 G of Kefta (chopped meat)

3 beautiful tomatos

1 large grated onion

1 spoon with salt coffee

1 spoon with pepper coffee

1/2 spoon with sweet pepper coffee

1/4 of olive oil tea glass

4 cloves of garlic

1 spoon with soup of tomato puree

1 chopped parsley tea glass

1/2 water glass

4 eggs

PREPARATION

In a pan, to pour tomatos peeled and cut out of dice to add salt, pepper, cumin, crushed garlic, the tomato puree as well as oil. To leave mijoter with soft fire. Meanwhile, to conceal pellets with the kefta (size of billes>et to put them to cook in the pan. To add water and parsley To let reduce sauce. To lay out in a tagine. To give on soft fire and to break eggs over. To cover one minute, then to withdraw fire. To be useful hot