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

Recipe by lazyme
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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