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home > recipes > meat > moroccan kefta and egg tagine with tomatoes, onions and olives
from US Serves 4 Prep time: 20 minutes Cook time: 35 minutes 1 large onion, finely chopped 3 tablespoons olive oil 1 teaspoon sugar handful of green pitted olives, coarsely chopped or sliced 4 medium tomatoes, peeled, seeded and chopped small handful of chopped cilantro 1/2 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper) 225 g (8 oz.) ground beef or lamb 1/2 teaspoon salt, or to taste 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/8 teaspoon black pepper, or to taste 6 large eggs salt cumin cilantro, for garnish Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more. Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed. Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding. Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done. Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped cilantro, and serve.

Moroccan Kefta and Egg Tagine with Tomatoes, Onions and Olives


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(posted March 6, 2010)

from US

Serves 4

Prep time: 20 minutes
Cook time: 35 minutes

1 large
onion, finely chopped
3 tablespoons
olive oil
1 teaspoon
sugar
handful of
green pitted olives, coarsely chopped or sliced
4 medium tomatoes, peeled, seeded and chopped
small handful of chopped
cilantro
1/2 teaspoon
salt
1/2 teaspoon
cumin
1/4 teaspoon black pepper (OR 1/8 teaspoon
cayenne pepper)

225
g (8 oz.) ground
beef or lamb
1/2 teaspoon
salt, or to taste
1/2 teaspoon
cinnamon
1/2 teaspoon
cumin
1/8 teaspoon black pepper, or to taste

6 large
eggs
salt
cumin
cilantro, for garnish

Mix the ground meat with the
salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.

Heat the
olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.

Add the tomatoes and
seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky
tomato sauce has formed.

Add the meatballs to the
sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.

Pour the
eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.

Dust the top of the cooked
eggs with cumin and salt to taste, garnish with a little chopped cilantro, and serve.



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