Minced meat and egg tagine

Ingredients for 3 servings:

• 500 g minced meat (beef)
• 6 tomatoes
• 3 onions
• 2 tbsp tomato paste
• 3 eggs
• Ginger
• Salt
• pepper
• bell pepper(s), (hot)
• olive oil
• Parsley
• Garlic, Harissa
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Moroccan Tagine Recipe

A tagine pot is best for preparation, but you can also use a large casserole dish. Mix the minced meat with ginger, paprika, salt, pepper, garlic, parsley, and a finely chopped onion. Then form into small balls and set aside. Slice the other two onions and fry in olive oil until translucent. Then add the diced tomatoes and garlic. Let the whole thing sizzle for about 2-3 minutes. Then add the tomato paste. Deglaze the whole thing with a cup of water. Season with ginger, salt, pepper, paprika, and harissa. Then add the meatballs. Cover and simmer for about 10 minutes, until the meat is cooked. Carefully drop the three eggs into the sauce (making sure the yolks remain intact). Simmer again until the eggs are set. Serve with flatbread.