Meatball tagine with eggs
A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.
- 1 hr cooking
- Serves 4
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Ingredients
Meatball tagine with eggs
- 500 gram minced beef
- 1 clove garlic, crushed
- 1/4 cup finely chopped fresh mint
- 2 tablespoon finely chopped fresh coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1 tablespoon olive oil
- 1 brown onion (150g), chopped finely
- 4 tomatoes (880g), chopped coarsely
- pinch saffron threads
- 4 eggs
- 1/2 cup loosely packed fresh coriander leaves
Method
Meatball tagine with eggs
- 1Combine mince, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin and half the chilli in large bowl; season. Roll level tablespoons of mixture into balls.
- 2Heat oil in tagine or large frying pan; cook meatballs, in batches, until browned. Remove from tagine.
- 3Stir onion in same heated tagine until softened. Add tomato, saffron and remaining cumin and chilli; bring to the boil. Simmer, uncovered, about 15 minutes or until tomatoes soften.
- 4Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked and sauce thickens slightly. Season to taste. Carefully crack eggs into tagine; simmer, covered, about 5 minutes or until eggs are barely set. Sprinkle tagine with coriander leaves.
