Meatball Tagine with Eggs



Tangible Media


MOROCCO Tagine is the name both of a type of stew as well as its traditional ceramic cooking vessel, which is used all over the Middle East and North Africa. The vessel consists of two parts: a shallow base and a cone-shaped lid, which is designed to capture the steam rising from the stew and channel it back down to add to the cooking juices. As it doesn’t need a lid, this tagine is cooked in a cast-iron skillet. The meatballs can also be made with a mix of beef and lamb. Gluten-free / Serves 6 Meatballs 450 grams lamb or beef mince 1 small onion, grated 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh coriander 1 teaspoon ground cumin pinch cayenne pepper sea salt and freshly ground black pepper Tagine 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 1 kilogram tomatoes, chopped 2 cloves garlic, chopped ½ teaspoon ground cinnamon ½ teaspoon ground cumin pinch cayenne pepper pinch freshly ground black pepper 1 tablespoon chopped fresh parsley 6 large eggs Meatballs: In a bowl, combine the mince, onion, parsley, coriander, cumin, cayenne pepper and salt and black pepper to taste. Roll into 2.5 cm balls. Tagine: In a deep cast-iron skillet, heat the olive oil over high heat. Add the meatballs and sauté until browned on all sides, 4-5 minutes. Set the meatballs aside. In the same skillet, combine the onions, tomatoes, garlic, cinnamon, cumin, cayenne, black pepper and parsley. Cook until it has reduced to a thick sauce, about 30 minutes. Add the meatballs to the sauce and simmer for 10 minutes. Make 6 indentations in the sauce and break an egg into each. Cook until the whites are set, about 5 minutes. Serve hot.