Kefta tagine with eggs

Ingredients

• 500 g ground beef
• 4 pieces egg
• 400 g canned crushed tomatoes
• 1 piece yellow onion
• 2 cloves garlic
• 0.5 bunches fresh flat-leaf parsley
• 0.5 bunches fresh cilantro
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/2 tsp ground sweet or hot chili pepper
• to taste fine salt
• to taste ground black pepper
• 80 ml water

Method

1. Finely chop the onion, garlic, parsley, and cilantro; reserve some of the herbs for garnish and aim for a fine chop that blends well with the meat.
2. Mix the ground meat with some of the herbs, cumin, paprika, ginger, chili pepper, salt, and pepper; knead just enough to obtain a supple and fragrant mixture, without making it dense.
3. Shape into even meatballs between lightly moistened palms; they should hold together without cracking and remain tender to the touch.
4. In a tagine or a wide sauté pan, sauté the onion in olive oil until translucent and soft, then add the garlic until fragrant without browning.
5. Add the crushed tomatoes, water, the remaining spices, salt, and pepper; simmer until the sauce thickens, becomes glossy, and loses its raw acidity.
6. Place the meatballs in the simmering sauce, cover, and cook gently until firm but still tender; shake the pan rather than stirring too much.
7. Carefully turn the meatballs in the sauce, then continue cooking uncovered until the sauce nicely coats the back of a spoon.
8. Make small wells between the meatballs and crack the eggs directly into the sauce; cover until the whites are set and the yolks are still runny, or firmer to your liking.
9. Sprinkle with the reserved parsley and cilantro, add a final crack of pepper, and serve immediately, piping hot, with Moroccan bread or a crusty baguette.

Nutrition

Per serving

Energy

481.4 kcal

Protein

33.64 g

Carbohydrate

8.36 g

Fat

34.88 g

Fibre

2.91 g

Calcium

54.89 mg

Iron

4.68 mg

Magnesium

64.73 mg