Kefta Tagine

طاجين الكفتة · Tagine el-Kefta

Ingredients13

• ground beef or lamb500 g
• onion1
• garlic3 cloves
• fresh parsley30 g
• fresh cilantro20 g
• ripe tomatoes600 g
• ground cumin1 tsp
• paprika1 tsp
• ground cinnamon1/2 tsp
• olive oil3 tbsp
• eggs4
• salt1 tsp
• black pepper1/2 tsp

Method

1. Finely chop the onion, garlic, parsley, and cilantro. Mix half with the ground meat, cumin, paprika, cinnamon, salt, and pepper, then shape into small meatballs.
2. Peel and chop the tomatoes. In a tagine or wide pan, warm the olive oil and cook the remaining onion and garlic until soft.
3. Add the tomatoes, remaining herbs, and a pinch of the spices. Simmer until the sauce thickens, about 15 minutes.
4. Nestle the meatballs into the sauce, cover, and cook gently until they are cooked through, about 20 minutes.
5. Make four wells in the sauce and crack an egg into each. Cover and cook until the whites are set and the yolks are still soft.
6. Serve hot from the tagine with bread.