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

Name: Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 lb ground lamb or 1 lb ground beef; 1 small onion, grated; 2 tablespoons chopped parsley; 1 tablespoon chopped cilantro; 1/2 teaspoon cumin; 2 pinches cayenne; salt, to taste; fresh ground black pepper, to taste; 2 tablespoons olive oil; 2 medium onions, chopped; 2 lbs 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

Submitted by lazyme

"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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photo by sheepdoc

Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6

ingredients

1 lb ground lamb or 1 lb ground beef
1 small onion, grated
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
¹⁄₂ teaspoon cumin
2 pinches cayenne
salt, to taste
fresh ground black pepper, to taste
2 tablespoons olive oil
2 medium onions, chopped
2 lbs 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

directions

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.
Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
Saute the meatballs in the oil until well browned on all sides.
Remove the meatballs from the pan to a dish.
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.
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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Reviews

Easy to prepare except I had a lot of trouble with the eggs. I had to turn them over to set.

sheepdoc

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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