Head to Morocco, with this delicious and irresistible egg kofta tagine, a beautiful country with good dishes. I love Moroccan cuisine and Moroccan pastries, the various sweet and savory dishes are my favorites.
I have already prepared several Moroccan dishes such as Harira, Moroccan Tortilla and today I offer you this Kefta tagine (which means ground meat balls). And please enjoy with a good homemade matloua bread and with your fingers???? You will lick your fingers, I am sure!
A tomato sauce simmered in a tagine with spices such as cumin and paprika which will add all the flavor. At the end of cooking, break the eggs gently so as not to break the yolk.
This kofta tagine is a real success, we love preparing it during the month of Ramadan.
Start by preparing the stuffing by mixing the minced meat, onions, spices and parsley; mix everything well, form balls and set aside.
In a tagine, heat the olive oil and add the minced meat balls, let them brown and remove them with a slotted spoon (do not brown them for too long so as not to harden them).
In the same oil add the onion, garlic, spices, mixed tomatoes and let this sauce simmer for 15 min.
Add the ground meat balls, cover and cook over low heat, covered.
When the meat is cooked, break the eggs on the tagine, add salt and cover the tagine once again and let the eggs cook (the yolk must remain runny).
Sprinkle with chopped parsley and serve immediately with good homemade bread.
- For minced meat
- 450 g of minced meat
- 1 tsp cumin
- 1 teaspoon full of Paprika
- ½ chopped onion
- 1 tbsp parsley
- salt, black pepper to taste
- For the tomato sauce
- 5 large canned tomatoes, mixed
- 1 tsp cumin
- 1 teaspoon full of Paprika
- ½ chopped onion
- 1 clove of garlic, chopped
- Chopped parsley
- salt and pepper to taste
- 4 eggs
- Start by preparing the stuffing by mixing the minced meat, onions, spices and parsley; mix everything well, form balls and set aside.
- In a tagine (ahhh I would have liked to have some but it will be a frying pan for me!) heat the olive oil and add the minced meat balls, let them brown and remove them with a slotted spoon (do not brown them for too long so they don’t harden).
- In the same oil add the onions, garlic, spices, mixed tomatoes and let this sauce simmer for 15 min.
- Add the ground meat balls, cover and cook over low heat, covered.
- When the meat is cooked, break the eggs on the tagine, add salt and cover the tagine once again and let the eggs cook (the yolk must remain runny).
- Sprinkle with chopped parsley and serve immediately with good homemade bread.
