Meatball and Egg Tagine

Ingredients for 4 servings:

• 150 g minced beef or lamb or both
• ¼ m.-sized onion(s), very finely chopped
• 1 tsp paprika powder, sweet
• ½ tsp cumin
• ½ tsp salt
• ½ tsp cinnamon powder
• ½ tsp chili powder
• 63 g coriander or parsley, fresh, finely chopped
• 1 kg tomatoes, fresh, ripe
• 2 tbsp olive oil
• ¼ m.-sized onion(s), very finely chopped
• 2 cloves garlic, finely chopped
• 1 ½ tsp paprika
• 1 ½ tsp cumin
• 1 ½ tsp salt
• ½ tsp chili powder
• 3 tbsp coriander, fresh, finely chopped
• 4 large eggs or 8 m.-sized

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

This dish is best prepared in a shallow pan. For the meatballs, mix all the ingredients well in a large bowl, cover, and let rest for 30 minutes. For the tomato sauce, halve the tomatoes and grate them coarsely. Discard the skins. In a large, deep pan, add the olive oil and heat over medium heat for about 30 seconds. Briefly sauté the chopped garlic and onion, then add the grated tomatoes and simmer briefly. Add the spices and chopped coriander. Mix everything and cook over medium heat for about 20-25 minutes before adding the kefta. It’s best to stir occasionally with a wooden spoon to ensure the sauce doesn’t burn. The goal is to end up with a thick tomato sauce. While the tomato sauce is cooking, form the minced meat into balls the size of a large grape. Set aside until the tomato sauce is ready. When it has the desired consistency, check the taste and, if necessary, season with paprika, cumin, salt, and chili. Add the kefta to the tomato sauce, cover, and cook for two minutes. Then turn the kefta over, cover again, and cook for another two to three minutes. Cut one kefta in half. When the center is no longer pink but cooked through, do not continue cooking. Crack the eggs over the meatballs and then cover everything again. Season the eggs with a little salt and pepper beforehand. Cook for a few minutes until the egg whites are white and the yolk (a runny center is fine) is partially set. Sprinkle with finely chopped coriander and serve immediately with crusty bread.