Kefta Tagine with Eggs

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a large bowl, combine the ground beef, grated onion, chopped parsley, chopped cilantro, paprika, cumin, black pepper, and salt for the kefta. Mix well with your hands until everything is thoroughly combined.

   Ongeveer 5 min

   Tip van de kok: Do not overmix the meat, as it can make the kefta tough.

2. 2

   Roll the meat mixture into small meatballs, about 1 inch in diameter.

   Ongeveer 10 min

   Tip van de kok: Lightly oil your hands to prevent the meat mixture from sticking.

3. 3

   Heat the olive oil in a tagine or a large, deep skillet over medium heat.

   Ongeveer 2 min

4. 4

   Add the chopped onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

6. 6

   Add the crushed tomatoes, tomato paste, paprika, cumin, cayenne pepper (if using), and salt to the pan. Stir to combine.

   Ongeveer 1 min

7. 7

   Pour in the water and bring the sauce to a gentle simmer.

   Ongeveer 3 min

8. 8

   Carefully place the kefta meatballs into the simmering sauce. Cover the tagine or skillet and cook for 15-20 minutes, or until the meatballs are cooked through.

   Ongeveer 20 min

   Tip van de kok: Ensure the sauce is simmering gently to prevent the meatballs from breaking apart.

9. 9

   Make four small wells in the sauce between the meatballs. Crack one egg into each well.

   Ongeveer 1 min

10. 10

    Cover the tagine or skillet again and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

    Ongeveer 8 min

    Tip van de kok: For runnier yolks, cook for less time. For firmer yolks, cook longer.

11. 11

    Garnish with fresh chopped parsley before serving.

    Ongeveer 1 min