Kefta and egg tagine is a warm and flavorful Moroccan dish, consisting of meatballs (kefta) simmered in a spicy tomato sauce, with eggs added towards the end of cooking. This tagine is easy to prepare and always a crowd-pleaser.
Preparation time:10 minutes
Cooking time45 minutes
Total time55 minutes
Servings:
4
Special diet:naturally gluten-free
Ingredients
500gof minced meat (beef or lamb)
1 chopped onion
3cloves of chopped garlic
1can of crushed tomatoes (or 4 fresh peeled tomatoes)
1tsp cumin
1tsp paprika
1tsp ground coriander
1tsp of cinnamon (optional)
1tsp of harissa (optional for spicing)
4 eggs
2tablespoons of chopped fresh parsley
2tablespoons of chopped fresh coriander
3tablespoons of olive oil
Salt, pepper
Preparation
1
Prepare the kefta:
2
In a bowl, mix the minced meat with a tablespoon of parsley, a tablespoon of coriander, half the cumin, paprika, salt, and pepper. Form small balls (kefta) the size of a walnut.
3
Prepare the tomato sauce:
4
In a tagine or casserole dish, sauté the onion and garlic in olive oil. Then add the chopped tomatoes, the remaining spices (cumin, paprika, ground coriander, cinnamon, and harissa), salt, and pepper. Simmer over medium heat for 10 to 15 minutes, until the sauce thickens.
5
Add the kefta:
6
Gently place the kefta balls in the tomato sauce. Cover and simmer over low heat for about 20 to 25 minutes, until the balls are cooked.
7
Add the eggs:
8
Make small wells in the sauce with a spoon and crack an egg into each well. Cover again and cook for 5 to 8 minutes, until the eggs are just set, with the yolks still runny.
9
To serve: Sprinkle the tagine with fresh parsley and coriander before serving, accompanied by rice.
