Tajine Of Kefta With Eggs Recipes
TAJINE OF KEFTA WITH EGGS
This is a spicy, common dish from the Middle East. It can be served with some bread, or on top of rice or lentils.
Provided by TasteTester
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Prepare meat: Combine all meatball ingredients and mix well. Roll meat into small meatballs.
- Prepare sauce: Cut tomatoes in half and grate them. Discard the tomato skins.
- On medium heat, drizzle olive oil into into a large pot, big enough to have all the meatballs in a single layer. Add the grated onion, tomatoes, paprika, cumin, salt and pepper. Cover pot and let sauce come to a boil.
- When the sauce starts boiling, add the meatballs gently into the pot, keeping them in a single layer. Cook meatballs for 40 minutes.
- Once the meatballs are cooked, transfer the meatballs and sauce to a large saucepan. Crack 3 eggs over different areas on top of the meatballs. Don't stir or mix them inches Cover and cook 5 minutes. Serve.
Nutrition Facts : Calories 174.5, Fat 12.7, SaturatedFat 2.4, Cholesterol 158.6, Sodium 707.6, Carbohydrate 10.1, Fiber 2.4, Sugar 5, Protein 6.6
MOROCCAN KEFTA AND EGGS TAGINE WITH TOMATOES, ONIONS AND OLIVES
This is Moroccan kefta (meatballs) and eggs at their best - with caramelized onions, saucy tomatoes and tangy olives. The idea to caramelize the onions came from a recipe in Kitty Morse's Cooking at the Kasbah. If short on time, skip the caramelizing and cook the onions and tomatoes just long enough to soften. Or, omit the kefta and increase the eggs to 8 or 9 for a fabulous meatless omelet. Cooking time is for preparation in a skillet. I used a non-stick skillet to cook the onions, tomatoes and kefta, and then transferred everything to a pre-heated tagine to cook the eggs and serve directly from the dish. Delicious!
Provided by Annacia
Categories Meatballs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.
- Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
- Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.
- Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
- Dust the top of the cooked eggs with cumin and salt to taste, garnish with the chopped cilantro, and serve.
Nutrition Facts : Calories 363.2, Fat 26.2, SaturatedFat 7.1, Cholesterol 317.6, Sodium 734.1, Carbohydrate 10.5, Fiber 2.4, Sugar 6.2, Protein 21.6
KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE
Provided by TeeSquared
Number Of Ingredients 16
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!
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