Egg kofta tagine is a warm and flavorful Moroccan dish, consisting of meatballs (kofta) 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.
Ingredients
Preparation
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Prepare the kofta:
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In a bowl, mix the minced meat with a tablespoon of parsley, a tablespoon of coriander, half of the cumin, paprika, salt and pepper. Form small balls (kofta) the size of a walnut.
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Prepare the tomato sauce:
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In a tagine or casserole dish, brown the onion and garlic in the olive oil. Then add the crushed tomatoes, the rest of the spices (cumin, paprika, ground coriander, cinnamon and harissa), salt and pepper. Simmer over medium heat for 10 to 15 minutes, until the sauce thickens.
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Add the kofta:
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Delicately place the kofta balls into the tomato sauce. Cover and simmer over low heat for about 20 to 25 minutes, until the meatballs are cooked.
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Add the eggs:
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Make small indentations in the sauce with a spoon and crack an egg into each indentation. Cover again and cook for 5 to 8 minutes, until the eggs are just set, with the yolk still runny.
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Serve: Sprinkle the tagine with fresh parsley and coriander before serving, accompanied by rice.
