Meat & PoultryDifficulty: medium

Kefta Mkaouara (Moroccan Meatball & Egg Tagine)

Name: Kefta Mkaouara (Moroccan Meatball & Egg Tagine)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g beef or lamb mince; 1 onion, grated; 1 tsp cumin + 1 tsp paprika + 1/2 tsp cinnamon; Handful cilantro and parsley, chopped; Sauce: 2 grated tomatoes, 2 garlic, 1 tsp cumin, 1 tsp paprika, pinch chili; 4 eggs; 60 ml olive oil, salt

Moroccan meatballs simmering in spiced tomato sauce with eggs cracked right into the sauce — straight from the tagine.

Prep Time

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Servings

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Ingredients

500 g beef or lamb mince1 onion, grated1 tsp cumin + 1 tsp paprika + 1/2 tsp cinnamonHandful cilantro and parsley, choppedSauce: 2 grated tomatoes, 2 garlic, 1 tsp cumin, 1 tsp paprika, pinch chili4 eggs60 ml olive oil, salt

Instructions

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1Mix the mince with the grated onion, half the spices, half the herbs, salt; form small meatballs.

2Brown the meatballs in olive oil in the tagine, 5 minutes; remove.

3Soften the garlic in the same oil; add the tomatoes and remaining spices; simmer 10 minutes into a thick sauce.

4Return the meatballs; simmer 15 minutes, turning them in the sauce.

5Make 4 wells in the sauce; crack an egg into each; cover and cook 4–5 minutes until the whites set, yolks still runny.

6Finish with the rest of the herbs; serve bubbling with bread.