Moroccan Delight: Kefta Tagine (Meatballs with Eggs)

First of all I have to say that this is not my recipe. I got it from The Hairy Bikers. I must also thank my good friend Mark-o for making this dish for me when I visited him in London. It is a very simple dish and just proves my point that, with a good press full of herbs, you can make anything. It also reaffirms my belief in the power of tinned tomatoes from Lidl as a cupboad essential. Again I used my trusted cassarole dish instead of a tagine (because I have no idea where to find one in Wexford!)

Meatballs

Ingredients:

500g/1lb 2oz Minced Beef or Lamb

1 Onion (very finely chopped)

3 Cloves Garlic (Crushed)

1 tsp Ground Ginger

1 tsp Ground Cumin

1/2 tsp Chilli Powder

1 tsp Paprika

Small handful Coriander Leaves (Finely chopped)

Small handful Parsley (Finely chopped)

1 Egg Yolk

Salt & Pepper

Tagine

 Ingredients:

2 tsp Olive Oil

1 Onion (Finely chopped)

2 tbsp Tomato Puree

400g Tin Chopped Tomatoes

2 tbsp Honey

200g Frozen Peas

4 Eggs

Parsley for garnish

 

 Method:

• Preheat oven to 200°C.
• Place all the ingredients for the meatballs in a bowl. Season and mix very well. Shape the mixture into small balls.

• Use a tagine (if you can find one) or a heavy-bottomed cassarole dish. Heat olive oil and fry the onions until translucent. Add the meatballs and brown on all sides.

• Mix the tomato puree, tinned tomatoes and honey together and add to the dish. Cover and simmer for 10 minutes.
• Add the peas to the dish and stir.

• Crack the eggs on top of the dish. Cover and bake in the oven until cooked. 

• Garnish with a little chopped parsley and serve with Coucous. 
• Enjoy