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TAJINE KEFTA WITH EGGS
TAJINE KEFTA
Category
MEAT
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
For the Meatballs (kefta):
500g minced beef
8 leaves parsley, chopped or finely chopped
4 beaten eggs
1 tsp coriander
1/2 tbsp cumin
Salt and pepper
For the tomato sauce:
3 fresh and ripe tomatoes peeled and crushed
1 onion finely chopped
2 garlic cloves, finely diced (or minced)
1 tsp cumin
1 tsp coriander
1 tsp paprika
a pinch of ginger powder
4 to 6 tbsp extra virgin olive oil
salt
Ingredients
Directions
Prepare the sauce. In a tagine dish or a heavy-bottomed skillet, sauté the onion, garlic and spices with the olive oil over medium/high heat until they color and the spices begin to flavor, for 1 minute. Add the tomato sauce, chilli and parsley and simmer for ten minutes over medium/low heat.
Meanwhile, prepare the meatballs. In a salad bowl, combine the meat, spices and parsley. Salt and pepper and knead for a minute so that the meat sticks well. Using wet hands, form balls the size of a walnut and place them on a plate as you go.
When the sauce is ready, place the meatballs on top (they must be 2/3 submerged) without moving them and simmer over low heat for 5 minutes, without moving them but basting with a little sauce from time to time.
Pour in the eggs, cover and simmer over low heat for 2 to 3 minutes, until the white is slightly set. Serve hot with parsley and coriander. Serve with Bread.
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