Lamb Meatball and Egg Tagine

By CheeseDiva

Ingredients

• 2 slices trimmed bread
• 1/4 ouzo
• 7 tbsp. olive oil
• 1/2 c. chopped onion
• 1 lb. ground lamb
• 1 egg, beaten
• 1 tbsp. chopped fresh mint
• 1 clove minced garlic
• 1/2 tsp. oregano, dried
• 1 tsp. salt
• 1 c. flour
• 4 tbsp. unsalted butter
• 2 tbsp. olive oil
• 4 cloves garlic, minced
• 1 large yellow onion, minced
• 4 fried eggs
• 1/2 cup unpitted kalamata olives
• 1/4 cup finely chopped parsley

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Soak bread in ouzo for 5 minutes. 2 Gently mix with a wooden spoon: Ouzo bread, onion, lamb, egg,mint, garlic, oregano, salt - until smooth and fluffy; Chill kefta until ready to use.
Roll meatballs in flour.
Heat butter and oil in a 6-qt. Dutch oven over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes.
Add kefta, and cook, covered, until cooked through, about 10 minutes.
Arrange eggs over the top, and arrange olives around eggs.
Sprinkle with parsley before serving.


sprinkle with parsley before serving.