Tagines
Kefta Tagine with Eggs
Spiced meatballs simmered in a rich tomato sauce, with eggs cooked on top.
- 45 min
- Easy
- 4 servings servings
Ingredients
- 500 g minced beef or lamb
- 1 small onion, grated
- 1 tsp paprika (meatballs)
- 1 tsp ground cumin (meatballs)
- ½ tsp black pepper
- 1 bunch parsley and coriander, chopped
- 5 ripe tomatoes, grated
- 2 garlic cloves, crushed
- 1 tsp paprika (sauce)
- 1 tsp ground cumin (sauce)
- A pinch of chilli, optional
- 3 tbsp olive oil
- 4 eggs
- Salt
Preparation
Mix the minced meat with the onion, paprika, cumin, pepper, half of the herbs and a little salt. Shape into small balls.
In a tagine or deep pan, cook the tomatoes with the garlic, spices and olive oil for about 10 minutes.
Add the meatballs, cover and simmer for 15 to 20 minutes, turning them once.
Crack the eggs on top, cover again and cook for 5 to 7 minutes, until the whites are set. Sprinkle with the remaining herbs and serve with bread.
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