Moroccan Kefta Tagine with Tomato Sauce and Eggs

What you need

• 500 g (1 lb) ground beef or lamb
• 1 small onion, grated
• 3 tbsp flat-leaf parsley, finely chopped
• 3 tbsp cilantro, finely chopped, plus extra to finish
• 2 tsp ground cumin, divided
• 2 tsp paprika, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp cayenne pepper, or to taste
• 1 tbsp tomato paste
• 800 g (28 oz) canned chopped tomatoes, two cans
• 120 ml (1/2 cup) water
• 4 eggs
• crusty bread, to serve

Method

Restated from the original video

1. 1

   Mix the meat with the grated small onion, parsley, cilantro, half of the cumin and paprika, 1/2 tsp salt and the pepper. Knead until sticky.

2. 2

   Roll into balls about 4 cm (1 1/2 in) across, and set on a plate.

3. 3

   Heat the oil in a wide, heavy pan or tagine over medium heat. Cook the large onion until soft, 6-8 min.

4. 4

   Add the garlic, ginger, cinnamon, cayenne and the remaining cumin and paprika. Stir for 1 min.

5. 5

   Stir in the tomato paste, then the tomatoes, water and remaining salt. Bring to a simmer and cook, uncovered, for 10 min.

6. 6

   Place the meatballs in the sauce, cover and simmer over low heat for 15 min, turning them once. They are done when cooked through with no pink inside.

7. 7

   Make 4 gaps between the meatballs and crack an egg into each.

8. 8

   Cover and cook until the whites are set and the yolks still soft, 4-6 min. Cook a few minutes more for firm yolks.

9. 9

   Soft yolks are lightly cooked eggs, so use pasteurized eggs or cook them firm when serving anyone young, elderly, pregnant or immunocompromised.

10. 10

    Scatter cilantro over the top and bring the pan to the table with crusty bread.

Imported from tandysinclair.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.