MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)

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

Provided by Vicki Butts (lazyme)

Categories Beef

Time 1h20m

Number Of Ingredients 18

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

Steps:

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.