Dinner · 50 min · moroccan

Kefta Tagine with Eggs

A Moroccan dinner built around ground beef and onion — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Ground beef
• 1 Onion
• 0.5 cup Parsley
• 0.25 cup Cilantro
• 2 tsp Cumin
• 2 tsp Paprika
• 0.5 tsp Cinnamon
• 4 Tomatoes
• 3 cloves Garlic
• 3 tbsp Olive oil
• 4 Eggs
• 2 tsp Salt

Steps

1. Mix the beef with grated onion, chopped parsley and cilantro, cumin, paprika, cinnamon, and salt. Knead 4 minutes until tacky, then roll into walnut-size meatballs.
2. Simmer the chopped tomatoes with garlic and olive oil in the tagine base for 15 minutes into a thick, brick-red sauce. Season boldly.
3. Nestle the meatballs into the sauce, cover, and simmer 15 minutes, until the meatballs are cooked through and have drunk in the tomato flavor.
4. Make 4 shallow wells in the sauce and crack an egg into each. Cover and cook 5 to 7 minutes, until the whites are just set and the yolks still run.
5. Shower with extra cilantro and serve immediately, straight from the tagine, with bread for scooping up sauce, meatball, and runny yolk in one bite.

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