Meatballs and eggs in roasted pepper sauce

Ingredients

For the meatballs

• 1 kg ground meat (75% beef and 25% pork)
• 1 medium onion (150 g)
• 1 head of garlic (10 cloves)
• 1 medium carrot (60 g)
• 2 medium potatoes (300 g)
• 15 g fresh parsley
• 1 teaspoon salt
• 1 teaspoon thyme
• 1/2 teaspoon ground pepper
• 2 eggs
• 200 ml oil for frying

For the sauce

• 3 roasted and peeled kapia peppers
• 1 medium tomato (120 g)
• 1 medium red onion (150 g)
• 4 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon thyme
• 50 ml oil
• 100 ml water
• 500 ml warm water
• 2 bay leaves
• 1 teaspoon sugar
• 15 g fresh parsley
• For the sauce

to add at the end

• 4 eggs

Preparation

1. Peel the onion and head of garlic for the meatballs, process them in a food processor and mix them with the meat. Finely chop the carrot and potatoes, squeeze out the liquid well and add them to the meat. 2. Chop the parsley and add it along with 1 teaspoon of salt, 1 teaspoon of thyme, 1/2 teaspoon of pepper and the 2 eggs. Mix until evenly combined. 3. Shape walnut-sized meatballs and fry them in 200 ml of hot oil, in several batches, for 20 minutes in total, until browned. Let them drain in a sieve. 4. Peel the roasted peppers and the tomato. Purée them together in a food processor. 5. Peel and finely chop the red onion and the 4 garlic cloves. Heat 50 ml of oil in a clean pan and cook the onion and garlic for 5 minutes, stirring, until the onion turns translucent. 6. Add the puréed pepper and tomato, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of thyme, the sugar and 100 ml of water. Simmer the sauce for 10 minutes, stirring from time to time. 7. Put 16 meatballs in the sauce, add the bay leaves and 500 ml of warm water. The liquid should cover them. Cover the pan and simmer for 9 minutes, then taste the sauce and adjust the salt and seasonings if needed. 8. Crack the 4 eggs one at a time into a small bowl and gently slide them into the sauce. Cover the pan and cook for another 7 minutes, until the whites have set. Turn off the heat and sprinkle with the chopped parsley.