Kitchen · Main dishes
Kefta tagine with eggs
Meatballs in a spiced tomato sauce, finished with eggs. Ready in under an hour.
- Preparation15 min
- Cooking35 min
- Total50 min
- Serves4
Ingredients
| 500 g | minced beef or lamb |
| 1 | small onion, grated |
| 2 tbsp | chopped parsley and coriander, for the meat |
| 1 tsp | paprika, for the meat |
| 1 tsp | cumin, for the meat |
| 800 g | ripe tomatoes, grated |
| 2 | garlic cloves, crushed |
| 1 tsp | paprika, for the sauce |
| ½ tsp | cumin, for the sauce |
| 2 tbsp | olive oil |
| 4 | eggs |
| salt and black pepper | |
| fresh coriander, to finish |
Method
- Mix the meat with the onion, herbs, paprika, cumin, salt and pepper. With wet hands, roll into balls the size of a walnut.
- In a tagine or a wide pan, cook the tomatoes with the garlic, oil, paprika, cumin and salt for 15 minutes, until the sauce thickens.
- Set the meatballs in the sauce. Cover and cook for 10 minutes, turning them once.
- Make a hollow in the sauce for each egg and break the eggs in. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks still soft.
- Scatter with coriander and bring the dish to the table. Eat with bread, straight from the pan.
Tip
Do not overwork the meat: mix just until it holds, and the kefta stays tender.