Description
Moroccan kefta and eggs tagine is a fast, comforting skillet of spiced meatballs simmered in tomato sauce, finished with softly set eggs. It’s weeknight-friendly, uses simple pantry spices, and loves a good loaf of bread.
Ingredients
Scale
- 200 g minced meat
- 1/2 onion (chopped)
- 1 garlic clove (mashed)
- a few sprigs of parsley (chopped)
- 1 tsp ground cumin
- 1 tsp paprika
- salt
- black pepper
- 3 eggs
- 2 to 3 fresh tomatoes (or 1 can of chopped tomatoes)
- 2 to 3 tbsp vegetable oil
Instructions
- In a bowl, mix the minced meat, crushed garlic, chopped parsley, salt, and black pepper to prepare the meatballs. Set aside.
- In a skillet, or if using a Moroccan tagine, sauté the grated onion and the garlic clove in a little oil.
- Add the tomatoes cut into small dice, add salt, black pepper, and a little cumin.
- Add the chopped parsley and let it simmer for about fifteen minutes.
- Add the kefta meatballs.
- When the meatballs are cooked, crack the eggs on top and sprinkle with a pinch of salt.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal