Meatball Tomato And Egg Tagine Kefta Mkaouara Recipes

Steps:

• Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
• In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
• Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
• Pour the eggs in in a stream over everything.
• Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
• Serve warm over couscous, sprinkled with cumin or black pepper if desired.

Steps:

• Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
• Wet your hands and form the mixture into 1-inch balls.
• Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
• Saute the meatballs in the oil until well browned on all sides.
• Remove the meatballs from the pan to a dish.
• To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
• Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
• Add the meatballs back to sauce and simmer for 10 minutes.
• Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
• Serve at once, directly from the pan with chunks of dense, crusty bread.

Steps:

• 1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
• 2. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
• 3. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
• 4. Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.