Kefta Mkawra Tagine (Meatballs With Eggs On Top)
This comforting and flavorful tagine brings together tender meatballs in a rich tomato and pea sauce, topped with eggs for a satisfying meal. The aromatic blend of spices infuses each bite with warmth, making this dish a perfect balance of savory and sweet. Enjoy this hearty meal with a side of bread or couscous for a complete and fulfilling culinary experience.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz minced beef or lamb
- 1 onion
- 3 cloves garlic
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp chilli powder
- 1 tsp paprika
- small handful finely chopped fresh coriander
- small handful finely chopped fresh flatleaf parsley
- 1 egg yolk
- 2 tbsp olive oil
- 1 small onion
- 2 tbsp tomato purée
- 400g/14oz can chopped tomatoes
- 2 tsp honey
- 200g/7oz frozen peas
- 4 free-range eggs
- chopped fresh parsley
Instructions
- For the meatballs, place the minced beef or lamb, onion, garlic, spices, fresh herbs, egg yolk and some salt and pepper into a large bowl.
- Use your hands to mix all the ingredients together until well combined. Shape into walnut-sized balls and set aside.
- For the sauce, heat the olive oil in a tagine or heavy-bottomed casserole dish. Add the onion and cook slowly over a low heat until translucent.
- Increase the heat to medium-high, add the meatballs and brown lightly.
- Stir the tomato purée into the chopped tomatoes then add to the tagine with the honey.
- Stir gently, cover and simmer for ten minutes.
- Stir in the peas, then break the eggs on top of the stew, turn the heat right down and cook with the lid on for about ten minutes, or until the eggs are cooked to your liking.
- Sprinkle over the chopped parsley and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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