Meatball-tomato-and-egg Tagine - (kefta Mkaouara) Recipe

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Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

Vicki Butts (lazyme)

By
@lazyme5909

The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.


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Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb
ground lamb or beef
1 small
onion, grated
2 Tbsp
chopped parsley
1 Tbsp
chopped cilantro
1/2 tsp
cumin
2 pinch
cayenne
salt, to taste
freshly ground black pepper, to taste
2 Tbsp
olive oil
2 medium
onions, chopped
2 lb
tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
2
garlic cloves, chopped
1 bunch
parsley, chopped
1 tsp
cumin
1/2 tsp
cinnamon
1/4 tsp
cayenne
1 tsp
finely ground black pepper
6 medium
eggs

Directions Step-By-Step

1
Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
2
Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
3
To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
4
Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.

About this Recipe

Course/Dish: Beef
Main Ingredient: Lamb
Regional Style: Moroccan