Kefta Tagine with Eggs

Ingredients

Instructions

0 of 6 steps complete

1. 1Combine beef, grated onion, half the parsley and cilantro, 1 teaspoon each cumin and paprika, ½ teaspoon salt and ¼ teaspoon pepper. Mix lightly and roll into about 20 small meatballs.
2. 2Heat oil in a wide deep skillet over medium heat. Add garlic and stir for 30 seconds. Add tomatoes, water and remaining cumin, paprika, salt and pepper.
3. 3Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. 4Nestle the meatballs into the sauce in one layer. Cover and simmer gently for 12–15 minutes, turning once, until the meatballs reach 160°F (71°C).
5. 5Make four wells in the sauce and crack an egg into each. Cover and cook over low heat for 6–8 minutes, or longer as needed, until whites and yolks are firm.
6. 6Sprinkle with remaining herbs and serve immediately with bread prepared separately. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).