Kefta Tajine With Tomatoes And Eggs Recipes

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KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE



Kefta Tajine with Tomatoes and Eggs Recipe image

Provided by TeeSquared

Number Of Ingredients 16

Sauce:
1 lb. kefta
4 tablespoons finely minced cilantro
2 tablespoons finely minced parsley
1 large onion, chopped
2 cloves garlic, minced
2 tsp paprika
1 tsp pepper
1/2 tsp. cinnamon
1/4 tsp. cayenne
1 tsp. cumin
table salt, to taste
1 kg tomatoes, peeled, seeded & chopped
To Finish:
6 eggs
Moroccan or French bread, for serving

Steps:

  • Form kefta into 1" balls and sauté in oil in a large skillet until well browned. Set aside. Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through. Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove. Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes. Serve with the bread and stay in your zone!

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)



Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.

Provided by littleturtle

Categories     Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

1 lb ground lamb or 1 lb ground beef
1/2 onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
2 sprigs fresh coriander, finely chopped
2 sprigs flat leaf parsley, finely chopped
2 tablespoons olive oil
1/2 onion, grated
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/8 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup lamb stock or 1 cup beef stock
2 cups squash or 2 cups potatoes, peeled & cut into large chunks
1/2 cup peas
3 eggs, beaten

Steps:

  • Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
  • In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
  • Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
  • Pour the eggs in in a stream over everything.
  • Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
  • Serve warm over couscous, sprinkled with cumin or black pepper if desired.

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