Ingredients
1 onion, finely diced
2 garlic cloves, chopped
2 tsp mild chilli powder
2 tsp cumin
2 tsp smoked paprika
2 tablespoons tomato paste
1 small red capsicum, diced
800 g can diced tomatoes
1 cup beef stock
500 g chicken mince
4 eggs
1 loaf Turkish bread toasted
½ cup Greek feta crumbled
Method
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and garlic, cook, stirring often, for 5 min. Stir in 1 teaspoon each of the spices and cook for 1 min, until fragrant. Transfer a quarter of the mixture to a mixing bowl.
- To the remaining mixture add tomato paste, capsicum, diced tomatoes and stock. Stir to combine and season to taste. Reduce heat to low and simmer for 20 min or until thickened slightly.
- Meanwhile, combine the mince and reserved onion mixture. Season, then roll tablespoonfuls of the mixture into small balls. Heat a frying pan over medium heat and spray with oil. Cook the balls for 5 min, turning often until browned all over. Add to the tomato sauce mixture and simmer for a further 10 min.
- Preheat oven to 200°C (180°C fan forced). Divide meatballs and sauce among 4 x 2-cup capacity greased ovenproof dishes. Make an indentation in the centre of each. Crack an egg into each hole. Bake for 10 min or until eggwhites are cooked but yolks are still runny. Serve with toasted Turkish bread. Garnish with coriander sprigs and crumbled Greek feta.