meatball-tomato-and-egg tagine - (kefta mkaouara)
(1 RATING)
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.
No Image
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound ground lamb or beef
- 1 small onion, grated
- 2 tablespoons chopped parsley
- 1 tablespoon chopped cilantro
- 1/2 teaspoon cumin
- 2 pinches cayenne
- - salt, to taste
- - freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 pounds tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
- 2 - garlic cloves, chopped
- 1 bunch parsley, chopped
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 teaspoon finely ground black pepper
- 6 medium eggs
How To Make meatball-tomato-and-egg tagine - (kefta mkaouara)
-
Step 1Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
-
Step 2Heat 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.
-
Step 3To 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.
-
Step 4Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes