meatball-tomato-and-egg tagine - (kefta mkaouara)
(1 rating)
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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.
(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr
method
Stove Top
Ingredients For meatball-tomato-and-egg tagine - (kefta mkaouara)
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1 lbground lamb or beef
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1 smonion, grated
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2 Tbspchopped parsley
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1 Tbspchopped cilantro
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1/2 tspcumin
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2 pinchcayenne
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salt, to taste
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freshly ground black pepper, to taste
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2 Tbspolive oil
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2 mdonions, chopped
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2 lbtomatoes, chopped (or one 2-lb can organic chopped tomatoes)
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2garlic cloves, chopped
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1 bunchparsley, chopped
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1 tspcumin
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1/2 tspcinnamon
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1/4 tspcayenne
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1 tspfinely ground black pepper
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6 mdeggs
How To Make meatball-tomato-and-egg tagine - (kefta mkaouara)
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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.
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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.
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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.
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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.
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