Tajine of Meatballs and Eggs

Serves: 4

Prep Time: 20 min

Cooking Time: 30 min

Ingredients:

For the meatballs:

• 300 gr minced beef

• 300 gr minced lamb

• 1 small onion, grated

• 1 tsp paprika

• 1 tsp ginger

• 1 tsp turmeric

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp fresh parsley, finely minced

• 1 tbsp fresh coriander, finely minced

• 1 tbsp olive oil

For the sauce:

• 1 tsp ghee or butter

• 6 large ripe tomatoes, grated

• 1 tbsp tomato paste

• 1 onion, thinly sliced

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp ginger

• ½ tsp turmeric

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp parsley, finely chopped

• 1 tbsp coriander, finely chopped

• 1 chicken stock cube

• ½ cup water, optional

• 4 eggs

Method:

1. In a medium bowl, combine the ground meat, grated onion, spices, salt, pepper, parsley, and coriander. Use your hands to roll the mixture into round meatballs.

2. Drizzle olive oil over a deep pan. Add the meatballs and sear on all sides. Once seared, set them aside.

3. Discard the excess oil from the pan and add the ghee. Add the sliced onion and cook until soft. Sprinkle with the minced garlic, spices, salt, pepper, parsley and coriander and cook for a minute. Add the grated tomatoes, tomato paste, stock cube and the water. Simmer for 5 minutes then add the meatballs in a single layer. Cover, reduce heat to low, and let simmer for 20 minutes. Stir occasionally.

4. Remove cover, crack eggs into separate areas among the meatballs and cook for 3 to 5 minutes (depending on how you prefer your eggs to be cooked).

5. Serve immediately. Sprinkle with parsley and coriander and serve with warm bread.

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