Kefta Tajine With Tomatoes And Eggs Recipes

MOROCCAN KEFTA AND EGGS TAGINE WITH TOMATOES, ONIONS AND OLIVES

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.

KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE

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!