Tajine of Kefta with Eggs

Name: Tajine of Kefta with Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb ground meat; 0.5 onion; 0.25 cup parsley; 3 garlic cloves; 1 tsp paprika; 0.5 tsp cumin; 0.5 tsp pepper; 1 tsp salt; 1 tsp ginger; hot chili pepper; 0.5 tbsp olive oil; 3 tomatoes; 0.5 onion; 2 tbsp tomato paste; 1 cup water; 0.5 tsp paprika; 0.25 tsp cumin; salt and pepper; 2 tbsp olive oil; 3 eggs

Minced meat, tomatoes and parsley come together in this Moroccan tagine, fragrant with paprika and cumin and simmered on the stove.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Prepare meat: Combine all meatball ingredients and mix well. Roll meat into small meatballs.
2
Prepare sauce: Cut tomatoes in half and grate them. Discard the tomato skins. On medium heat, drizzle olive oil into into a large pot, big enough to have all the meatballs in a single layer. Add the grated onion, tomatoes, paprika, cumin, salt and pepper. Cover pot and let sauce come to a boil.
3
When the sauce starts boiling, add the meatballs gently into the pot, keeping them in a single layer. Cook meatballs for 40 minutes.
40 min
4
Once the meatballs are cooked, transfer the meatballs and sauce to a large saucepan. Crack 3 eggs over different areas on top of the meatballs. Don't stir or mix them inches Cover and cook 5 minutes. Serve.
5 min