Kefta Tagine with Eggs
This Moroccan kefta tagine features savory seasoned meatballs simmered in a rich tomato sauce, creating a fragrant and comforting dish. Eggs are gently poached directly in the sauce, adding a creamy texture and completing the meal. It's a flavorful one-pot dinner perfect for a cozy evening.
O rețetă originală de Forkin
- Durată totală
- 1 oră 5 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 529 kcal
Informații despre alergeni: poate conține ouă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
kefta
- 500 gground beef, lean
- 1 buc.yellow onion, finely grated
- 0,25 canăfresh parsley, finely chopped
- 0,25 canăfresh cilantro, finely chopped
- 1 lingurițăpaprika
- 0,5 lingurițăcumin
- 0,25 lingurițăblack pepper
- 0,5 lingurițăsalt
sauce
- 2 lingurăolive oil
- 1 buc.yellow onion, finely chopped
- 3 cățelgarlic, minced
- 400 gcanned crushed tomatoes
- 1 lingurătomato paste
- 1 lingurițăpaprika
- 0,5 lingurițăcumin
- 0,25 lingurițăcayenne pepper(opțional)
- 0,5 lingurițăsalt
- 0,5 canăwater
topping
- 4 buc.egg, large
garnish
- 2 lingurăfresh parsley, chopped, for garnish(opțional)
Ustensile
tagine · large skillet · large bowl · knife · cutting board
Mod de preparare
Pas cu pas
- 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.
Aproximativ 5 min.
Nota bucătarului: Do not overmix the meat, as it can make the kefta tough.
- 2
Roll the meat mixture into small meatballs, about 1 inch in diameter.
Aproximativ 10 min.
Nota bucătarului: Lightly oil your hands to prevent the meat mixture from sticking.
- 3
Heat the olive oil in a tagine or a large, deep skillet over medium heat.
Aproximativ 2 min.
- 4
Add the chopped onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.
Aproximativ 7 min.
- 5
Stir in the minced garlic and cook for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: Be careful not to burn the garlic.
- 6
Add the crushed tomatoes, tomato paste, paprika, cumin, cayenne pepper (if using), and salt to the pan. Stir to combine.
Aproximativ 1 min.
- 7
Pour in the water and bring the sauce to a gentle simmer.
Aproximativ 3 min.
- 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.
Aproximativ 20 min.
Nota bucătarului: Ensure the sauce is simmering gently to prevent the meatballs from breaking apart.
- 9
Make four small wells in the sauce between the meatballs. Crack one egg into each well.
Aproximativ 1 min.
- 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.
Aproximativ 8 min.
Nota bucătarului: For runnier yolks, cook for less time. For firmer yolks, cook longer.
- 11
Garnish with fresh chopped parsley before serving.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 529,4kcal
- Proteine
- 30,7g
- Carbohidrați
- 17g
- Grăsimi
- 38g
- Fibre
- 3,5g
- Zahăr
- 8,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover kefta tagine in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.