Kefta Tagine with Eggs

 Moroccan Kefta Tagine with Eggs Recipe:


- 500g ground beef or lamb

- 1 small onion, finely chopped

- 3 cloves of garlic, minced

- 2 tablespoons chopped fresh parsley

- 2 tablespoons chopped fresh cilantro

- 1 teaspoon ground cumin

- 1 teaspoon ground paprika

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- Salt and pepper to taste

- 4 tablespoons olive oil

- 1 can (400g) diced tomatoes

- 4-6 eggs

- Fresh parsley leaves for garnish


1. In a large bowl, mix together the ground beef or lamb, chopped onion, minced garlic, parsley, cilantro, cumin, paprika, cinnamon, ginger, salt, and pepper. Knead the mixture with your hands until well combined.

2. Shape the meat mixture into small oval-shaped meatballs, about 2-3cm in diameter.

3. Heat the olive oil in a tagine or a large, deep skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs and set them aside.

4. In the same tagine or skillet, add the diced tomatoes and simmer for a few minutes to soften them.

5. Return the meatballs to the tagine or skillet, arranging them in a single layer. Cover and cook over low heat for about 15 minutes to allow the flavors to blend.

6. Create small wells in the meat mixture and crack an egg into each well. Cover the tagine or skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your liking.

7. Garnish with fresh parsley leaves and serve the Kefta Tagine with warm bread or couscous.

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