Name: Meatball tagine with eggs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram minced beef; 1 clove garlic, crushed; 1/4 cup finely chopped fresh mint; 2 tablespoon finely chopped fresh coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 2 teaspoon ground cumin; 1/2 teaspoon chilli powder; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 4 tomatoes (880g), chopped coarsely; pinch saffron threads; 4 eggs; 1/2 cup loosely packed fresh coriander leaves

Meatball tagine with eggs

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

Ingredients

500 gram minced beef

1 clove garlic, crushed

1/4 cup finely chopped fresh mint

2 tablespoon finely chopped fresh coriander

1 teaspoon ground cinnamon

1 teaspoon ground coriander

2 teaspoon ground cumin

1/2 teaspoon chilli powder

1 tablespoon olive oil

1 brown onion (150g), chopped finely

4 tomatoes (880g), chopped coarsely

pinch saffron threads

4 eggs

1/2 cup loosely packed fresh coriander leaves

Method

1.Combine mince, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin and half the chilli in large bowl; season. Roll level tablespoons of mixture into balls.

2.Heat oil in tagine or large frying pan; cook meatballs, in batches, until browned. Remove from tagine.

3.Stir onion in same heated tagine until softened. Add tomato, saffron and remaining cumin and chilli; bring to the boil. Simmer, uncovered, about 15 minutes or until tomatoes soften.

4.Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked and sauce thickens slightly. Season to taste. Carefully crack eggs into tagine; simmer, covered, about 5 minutes or until eggs are barely set. Sprinkle tagine with coriander leaves.

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Ingredients

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