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
  • Print


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


Meatball tagine with eggs
  • 1
    Combine 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.
  • 2
    Heat oil in tagine or large frying pan; cook meatballs, in batches, until browned. Remove from tagine.
  • 3
    Stir 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.
  • 4
    Return 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.

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