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

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

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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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

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.

Printable Recipe Card

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

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



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