Kefta, Tomato And Egg Tagine Recipe
A Moroccan tagine that's perfect for brunch
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.
- 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.