Tajine of Kefta With Eggs |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a spicy, common dish from the Middle East. It can be served with some bread, or on top of rice or lentils. Ingredients:
1 lb ground meat (chicken, lamb, or beef) |
1/2 onion, grated |
1/4 cup parsley, chopped |
3 garlic cloves, minced |
1 teaspoon paprika |
1/2 teaspoon cumin |
1/2 teaspoon pepper |
1 teaspoon salt |
1 teaspoon ginger (only if using ground chicken) |
hot chili pepper |
1/2 tablespoon olive oil |
3 tomatoes |
1/2 onion, grated |
2 tablespoons tomato paste |
1 cup water |
1/2 teaspoon paprika |
1/4 teaspoon cumin |
salt and pepper, to taste |
2 tablespoons olive oil |
3 eggs |
Directions:
1. Prepare meat: Combine all meatball ingredients and mix well. Roll meat into small meatballs.
2. Prepare sauce: Cut tomatoes in half and grate them. Discard the tomato skins.
3. On medium heat, drizzle olive oil into into a large pot, big enough to have all the meatballs in a single layer. Add the grated onion, tomatoes, paprika, cumin, salt and pepper. Cover pot and let sauce come to a boil.
4. When the sauce starts boiling, add the meatballs gently into the pot, keeping them in a single layer. Cook meatballs for 40 minutes.
5. Once the meatballs are cooked, transfer the meatballs and sauce to a large saucepan. Crack 3 eggs over different areas on top of the meatballs. Don't stir or mix them inches Cover and cook 5 minutes. Serve.
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