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meatball-tomato-and-egg tagine - (kefta mkaouara)

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For meatball-tomato-and-egg tagine - (kefta mkaouara)

  • 1 lb
    ground lamb or beef
  • 1 sm
    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 md
    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 md
    eggs

How To Make meatball-tomato-and-egg tagine - (kefta mkaouara)

  • 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.

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