Name: Casablanca’s moorish eggs
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 onion; 1/2 cup parsley; 1 teaspoon ground cumin; 1 teaspoon ground coriander; salt and ground black pepper; 300 gram beef or lamb mince; 1/2 cup breadcrumbs; 1 egg; 2 tablespoon olive oil; 1 onion, finely chopped; 2 x 400g cans chopped tomatoes; 1 teaspoon sugar; 6 to 12 eggs; 1/2 cup chopped coriander

Casablanca’s moorish eggs

Clare from Casablanca cafe says this recipe is inspired by her travels through the Mediterranean and Middle East.

Ingredients

1 onion

1/2 cup parsley

1 teaspoon ground cumin

1 teaspoon ground coriander

salt and ground black pepper

300 gram beef or lamb mince

1/2 cup breadcrumbs

1 egg

2 tablespoon olive oil

1 onion, finely chopped

2 x 400g cans chopped tomatoes

1 teaspoon sugar

6 to 12 eggs

1/2 cup chopped coriander

Method

1.Place onion, parsley and spices in the bowl of a food processor and pulse until onion is pureed. Place onion mixture in a bowl along with mince, breadcrumbs and egg. Form small, walnut-sized balls with the mince mixture and refrigerate until required.

2.Preheat oven to 180C. Heat 1 tablespoon of the oil in a frying pan and cook meatballs until golden and cooked through. Set aside.

3.Heat the remaining oil in the frying pan and cook the second onion until tender. Add tomatoes and sugar and allow to boil, then simmer for 5 minutes. Spoon tomato into the base of 4 shallow ovenproof dishes, then scatter meatballs between the 4 dishes.

4.Break 1 to 2 eggs into each dish and bake until whites are cooked through.

5.Sprinkle with chopped coriander.

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Ingredients

Method

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