This is a delicious, substantial and cheap meal. The flatbreads are gorgeous soaked in the sauce. I served with undressed green salad leaves.

Kefta Mkaouara adapted from a food blog recipe.

Meatball ingredients:

500g minced beef
3/4 tsp salt (1 tsp is a bit too salty)
1/2 tsp ground cumin
1/2 tsp hot paprika powder
1 small onion, chopped finely and fried till translucent
2 tbsp flat-leaf parsley

Sauce ingredients:

1 large onion, chopped finely
2 rounded tsp minced garlic
1/2 tsp ground cumin
2 heaped tsp ras el hanout
1 heaped tsp harissa
2 400g cans chopped tomatoes

eggs for poaching
cooking olive oil

Directions:

Combine the minced beef with the cooked onion, salt, cumin, hot paprika and chopped parsley by hand. Make about 20 equal sized meatballs and sear the outsides in a hot pan.

The heat needs to stay low throughout the making of the sauce. Fry onions, add flavouring ingredients and fry a little to bring out flavour, then add tinned tomatoes and simmer. Liquidise if lumpy. Ensure that there is enough sauce and it is loose enough to poach eggs in. Add meatballs 20 mins from the end to cook through and eggs 5 mins from the end to poach. Don’t interfere with the eggs more than necessary as the yolks may break.

Moroccan flatbreads adapted from a BBC Food recipe.

I added 2 tbsp groundnut oil to the following as I don’t like flatbread to be too chewy:

200g/7¼oz plain flour
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
boiling water, to bind
pinch of salt

Method is exactly the same as making chapattis. Makes 8.