Meatball-tomato-and-egg Tagine - (kefta Mkaouara)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground lamb or 1 lb ground beef
• 1 small onion, grated
• 2 tablespoons chopped parsley
• 1 tablespoon chopped cilantro
• 1/2 teaspoon cumin
• 2 pinches cayenne
• salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 lbs tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
• 2 garlic cloves, chopped
• 1 bunch parsley, chopped
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1 teaspoon finely-ground black pepper
• 6 medium eggs

Recipe

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