Köfte in tomato sauce with fan potatoes and Turkish scrambled eggs

Ingredients for 4 servings:

• 12 tbsp oil
• 2 onions
• 4 Pepper, green
• 4 beefsteak tomatoes
• Mint, dried
• salt and pepper
• 200 g cheese (Kasar cheese)
• 500 g minced beef
• 6 eggs
• 1 kg potato(s), waxy
• ½ tsp cumin
• ½ tsp chili powder
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 can tomatoes, chopped
• 1 pinch(s) of sugar
• 2 tsp oregano

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Kofte: Finely chop the onion and knead the minced meat, onions, mint, salt, cumin, and chili together, forming meatballs about 2 cm in diameter. Cover and refrigerate for 30 minutes. Potatoes: Wash the potatoes, but don’t peel them. Using two rolling pins or a wooden spoon, score them fan-shaped, without cutting through. Brush them with rapeseed oil and season with salt and pepper. Place them on a baking sheet lined with nonstick baking paper and bake in a preheated oven at 230°C (top/bottom heat) for about 30-40 minutes. Meatballs and sauce: Heat some rapeseed oil in a pan over medium-high heat and fry the meatballs in batches until crispy all over. Remove them. Finely chop the garlic clove and fry it in the remaining fat. Add the tomato paste and canned tomatoes and season the sauce with sugar, salt, pepper, and oregano. Bring the sauce to a boil and simmer on low heat for about 4-5 minutes. Transfer the meatballs to a large casserole dish or 4 small cast iron skillets and pour the tomato sauce over them. Place them in the oven, place the oven next to the potatoes, and reduce the oven temperature to 200°C (top/bottom heat). Bake the meatballs with the sauce for about 15 minutes, sprinkle with the grated Kasar cheese, and bake for another 5 minutes. Peel and finely dice the onion, peppers, and tomatoes. Heat the onions in a deep pan with oil until translucent. Add the peppers, cover, and cook over medium heat for about 3 minutes. Add the tomatoes and let it cook with the lid on for another 3 minutes. Season to taste. Whisk the eggs and add them to the pan. Cook until the eggs are almost cooked through. Remove from the heat to prevent the scrambled eggs from becoming too dry.