Kefta Tajine with Tomatoes and Eggs
Probably my favorite of all Moroccan dishes.
- 1 lb. kefta
- 4 tablespoons finely minced cilantro
- 2 tablespoons finely minced parsley
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tsp paprika
- 1 tsp pepper
- 1/2 tsp. cinnamon
- 1/4 tsp. cayenne
- 1 tsp. cumin
- table salt, to taste
- 1 kg tomatoes, peeled, seeded & chopped
- To Finish:
- 6 eggs
- Moroccan or French bread, for serving
Form kefta into 1” balls and sauté in oil in a large skillet until well browned. Set aside.
Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy.
Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through.
Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove.
Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes.
Serve with the bread and stay in your zone!