Tagine with Meatballs and Eggs

My very light version of tagine with meatballs, homemade tomato sauce and eggs. Inspired by Moroccan Kefta Tagine or Kefta Mkaouara recipe from moroccanfood.about.com. Easy family dinner with some exotic twist.

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For meatballs:

8 oz. ground turkey
1/4 sweet onion, chopped
pinch of cumin
salt

For sauce

1 cup of homemade tomato sauce (baked tomato and garlic sauce, recipe coming soon)
1/4 sweet onion, chopped
1 tsp. olive oil
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. harissa paste
1/4 tsp. ground cinnamon
salt by taste

2 eggs

parsley or cilantro for garnish
salted preserved lemons (optional)

For sauce: sauté onion and olive oil in the base of a tagine about a minute, carefully add tomato sauce and the spices and herbs. Cover and bring to a simmer over medium heat.

For meatballs: combine all ingredients and shape 6 meatballs (in original recipe meatballs needs to be very small, like cherry-size). Add the meatballs to the tomato sauce, cover tagine with lid and cook about 15-20 minutes.

Add the eggs to the meatballs without breaking the yokes; cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.

Garnish if desired with fresh parsley or cilantro, and serve immediately.

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