Moroccan Meatball Tagine and Eggs

A tagine refers to both a traditional North African cooking vessel and the dish cooked within it. The pot is a ceramic or unglazed clay vessel with a conical lid, which traps steam and returns it to the dish, resulting in a moist, slow-cooked stew. Tagines are typically made with meat (lamb, chicken, or fish), vegetables, and a variety of aromatic spices. 

INGREDIENTS

MEATBALLS

• 1/4 lb ground beef or lamb (or a combination of the two)
• 1/4 of medium onion, chopped very fine
• 1 teaspoons paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (to taste)
• 1/4 cup finely chopped fresh cilantro (or parsley)

TOMATO SAUCE

• 2 lbs fresh, ripe tomatoes
• 2 tablespoons Olive oil
• 1/4 of medium onion, very finely chopped
• 2 cloves garlic, finely minced
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon salt (more for taste)
• 1/2 teaspoon chili powder
• 3 tablespoons finely chopped fresh cilantro

OTHER

• 4 large eggs

DIRECTIONS

Step 1 – Preparing the Meat

1. In a large bowl, combine all the kefta (meat) ingredients and mix well.
2. Cover and let the meat rest for 30 minutes while preparing the rest of the ingredients.

Step 2 – Preparing the Tomato Sauce

1. Cut the tomatoes in half and grate them using the large ‘holes’ of the grater. Discard the skin.
2. In a large and deep sauce pan, drizzle the olive oil and heat on medium heat for a 30 seconds.
3. Add the minced garlic, chopped onion, and the grated tomatoes.
4. Add the spices (listed for the tomatoe sauce) and 2 tablespoons of chopped cilantro
5. Mix and cook on medium heat for around 20-25 minutes before adding the meat balls. Stir with a wooden spoon from time to time, to make sure that the bottom does not burn. The goal is to get a thick tomato sauce at the end.