Spiced kefta meatballs, tomatoes, and perfectly cooked eggs are cooked together in a flavorful tagine to make this delicious Moroccan-style dish. It's a hearty and filling dinner option with lots of North African flavors.
Ingredients: 1 lb ground beef or lamb. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tsp ground cumin. 1 tsp ground coriander. 1 tsp paprika. 1/2 tsp cayenne pepper. 1 can 14 oz diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 4 large eggs. 2 tbsp olive oil. 1 lemon, cut into wedges for garnish.
Instructions: In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, and a pinch of salt and pepper. Mix well and form the mixture into small meatballs kefta. Heat the olive oil in a tagine or large skillet over medium heat. Add the kefta meatballs and brown them on all sides until cooked through. Remove them from the tagine and set them aside. In the same tagine, add the diced tomatoes and cook for a few minutes until they start to soften. Return the kefta meatballs to the tagine. Make four small wells in the tomato and meat mixture and crack an egg into each well. Season the eggs with salt and pepper. Cover the tagine and let it simmer for about 5-7 minutes or until the eggs are cooked to your liking. Sprinkle chopped cilantro over the tagine and garnish with lemon wedges. Serve the Kefta, Tomato, and Egg Tagine hot with bread or couscous.
Prep Time: 20 minutes
Cook Time: 25 minutes
Salin Goy Art Group
