Kefta, Tomato And Egg Tagine Recipe
Oct 27, 2012 10:01 am
A Moroccan tagine that's perfect for brunch
By
Photo: David Loftus
Make an exotic Moroccan egg dish for brunch. Frittatas called. They caught you cheating.
We love breaking out of a brunch rut with an exotic dish from a far-off land. It's not like they don't have brunch dishes in Morocco, they just don't necessarily serve them with mimosas. But you can.
This dish is made with mini-meatballs called kefta, which stay juicy cooked in a dish with a cumin and cinnamon-spiced tomato sauce surrounded by baked eggs. Serve hot with a loaf of crusty bread, there will be a lot of dipping involved.
Servings: 4
Ingredients
1 small red onion, finely grated
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 tablespoon fresh cilantro, finely chopped
sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 eggs
3 cloves garlic, finely chopped
1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling
2 pounds tomatoes, peeled, deseeded, and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
sea salt
freshly ground black pepper
cold water
Directions:
- For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl.
- Season generously with salt and pepper, then mix well and shape into 1-inch balls.
- Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.
- To make the tomato sauce, add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened.
- Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.
- Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.
- Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.
- Serve immediately with some parsley sprinkled over the top.
Level of Difficulty:
Moderate
Prep Time:
30 minutes
Cooking Time:
1 hour
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