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Moroccan Tagine Kefta with meatballs and poached eggs in a red tomato sauce

Moroccan Tagine Kefta with Eggs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 500 g ground beef or lamb
  • 1 medium onion , finely grated
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprik a
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion , finely diced
  • 3 cloves garlic , minced
  • 800 g canned crushed tomatoes
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 4 large egg s
  • Fresh cilantro leaves for garnish

Method
 

  1. In a large bowl, combine the ground meat, grated onion, half of the chopped parsley and cilantro, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cinnamon, salt, and pepper.
  2. Mix thoroughly by hand and shape the mixture into 1-inch (2.5 cm) meatballs; set aside.
  3. In a tagine or wide heavy-bottomed skillet, heat olive oil over medium heat.
  4. Add the diced onion and sauté for 5 minutes until translucent, then stir in the minced garlic and cook for 1 minute.
  5. Add the crushed tomatoes, remaining cumin, remaining paprika, ground ginger, and cayenne pepper. Simmer the sauce for 10 minutes to thicken.
  6. Gently place the meatballs into the simmering tomato sauce. Cover and cook for 12 to 15 minutes, turning the meatballs once halfway through.
  7. Using a spoon, create four small wells in the sauce between the meatballs.
  8. Crack one egg into each well. Cover the tagine and cook for 5 to 7 minutes until the egg whites are fully set but the yolks remain slightly runny.
  9. Garnish with the remaining fresh parsley and cilantro. Serve immediately from the tagine with crusty bread.