Keftas tagine with eggs

Keftas tagine with eggs

 Moroccan tagines

 Recipe suggested by: Chahida
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 4 Persons.
 Preparation Time: 0 h 15 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

450g lean ground beef (Kefta)
2 tablespoons olive oil
2 onions, finely chopped
3 cloves of garlic, crushed
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon of paprika
1 teaspoon harissa
2 tbsp fresh coriander leaves, chopped
2 tablespoons fresh mint leaves, chopped
salt and freshly ground black pepper
4 eggs, chopped parsley to sprinkle before serving
tomato sauce:
2 tablespoons olive oil, 2 tablespoons of tomato puree
400g chopped tomatoes, salt and pepper


Preparation of egg tagine keftas:

To prepare tagine recipe keftas egg:


Heat a tablespoon of olive oil in a large skillet. Add finely chopped onions and fry over medium heat for about 8 minutes while you assemble the rest of your ingredients. When the onions are softened but not browned, transfer them to a plate to cool.

Meanwhile, combine beef, garlic, ginger, cumin, paprika, harissa, coriander and mint. Season with a little salt and black pepper. When the onion is cooled add half to the mixture of meatballs. Mix well. Shape the mixture into small balls kefta, about 4cm in diameter.

Heat another tablespoon of oil in the pan and brown the meatballs. Transfer to a tagine or even a pot. Add the remaining onion sautéed with tomato puree and tomato paste. Bring to a boil, stirring all the time. Reduce heat and simmer the sauce for 10 minutes. Taste and season.

Put the meatballs in tomato sauce mixture, and cook uncovered for 10 minutes. Break the eggs over. Bake for about 10 minutes until the egg whites are cooked.

Sprinkle with chopped herbs and serve the tagine keftas egg with couscous or rice or even good homemade semolina bread as the tradition in Morocco.



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