Kefta Meatballs and Eggs Tagine

This Moroccan dish is traditionally made in a Berber clay pot called a tagine. It has a dome-shaped lid and is still commonly used in North Africa today. Don’t worry, though, you can cook this dish in your usual skillet, and it will still impress! Especially if you pair it with fresh bread, which is a splendid way to soak up every flavourful bit of sauce. 

INGREDIENTS

Sauce

• olive oil for sauté
• 5 tomatoes 
• 1 large onion
• 5 cloves of garlic
• 1.5 tsp. cumin
• 1.5 tsp. paprika
• 1/2 tsp. freshly ground black pepper
• dash of cayenne
• 3-4 sprigs of parsley
• 3-4 sprigs of cilantro, chopped

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Kefta

• 1 tsp. sea salt
• 1 lb. lamb
• 1 small onion, minced
• 3 tbsp. parsley, minced
• 1 tbsp. cilantro, minced
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 3-4 eggs

INSTRUCTIONS

1. In a medium bowl, mix all kefta ingredients, roll into cherry-sized balls and place in the fridge.
2. Prepare the tomato, onions, garlic and herbs. Add the oil to a deep skillet and sauté the onions until brown, then add in the garlic, sautéing for another 1-2 minutes before adding in the tomatoes, spices and herbs.
3. Bring to a boil then cover and let simmer on low heat until the sauce thickens (about 20-30 minutes).
4. Add in the meatballs and simmer until they’re cooked. (About another 7-10 minutes).
5. Gently crack 3-4 eggs into the skillet and continue to cook until the egg whites turn while.
6. Garnish with cilantro or parsley and serve.