Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Moroccan dish (pronounced tah-JEEN KEF-ta em-KAR-rah) is beautiful and delicious. You can cook the meatballs in their sauce in advance, reheat, and add the eggs just before serving. In Morocco, the cooking is finished in a wide earthenware pot, also called a tagine, which goes on top of the fire. Serve the entrée with plenty of warm bread. The traditional meat is lamb, but ground beef works, too. Ingredients:
1 1/2 pounds ground round or lamb |
2 cups finely chopped onion |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon black pepper |
1/4 teaspoon ground red pepper |
cooking spray |
3 cups chopped onion |
4 cups chopped tomato (about 1 1/2 pounds) |
1 teaspoon sugar |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and finely chopped |
3 tablespoons chopped fresh flat-leaf parsley |
3 tablespoons minced fresh cilantro |
3 large eggs |
fresh cilantro sprigs (optional) |
Directions:
1. Preheat oven to 400°.
2. To prepare meatballs, combine first 9 ingredients in a medium bowl. Shape mixture into (1-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 400° for 12 minutes or until done.
3. To prepare sauce, heat a large Dutch oven coated with cooking spray over medium-high heat. Add 3 cups onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 teaspoon salt, garlic, and jalapeño; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Stir in 3 tablespoons parsley and minced cilantro. Gently break eggs over simmering liquid; cover and cook 10 minutes or until the eggs are set. Garnish with cilantro sprigs, if desired.
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