Moroccan Meatball Tagine with Eggs

  • Moroccan Meatball Tagine with Eggs
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Ingredients

  • 500 g lamb mince
  • 2 x brown onions, grated
  • 5 x large tomatoes, halved then grated - discarding their skins
  • 1 handful parsley, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbls olive oil
  • 1 tspn salt
  • 1 tspn pepper
  • 2 Tbls ground paprika
  • 2 Tbls ground cumin
  • 4 x eggs

Method

Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…

The sauce…

Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.

Crack eggs on top then cover until poached

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  • My pleasure I am glad you enjoyed it !

    On the weekend I made it and I was out of parsley so I used Mint and Coriander in the meat and then coriander in the sauce and it was delicious =D

    Reply

    by Ama Abejja on 15/11/2012, 21:00
    Ama Abejja
  • oh dear! now I just have to get my hands on a tagine! I so want to give this a go … stay tuned! absolutely love the idea of paoching the eggs in the spices … so many just add boiled eggs, but this marries the flavours … inspired!

    Reply

    by Helen Minns on 19/11/2012, 09:35
    Helen Minns
    • You can make it in a good heavy based pot with a lid ;) we just have the tagine because it’d be strange for a Moroccan household not to own one hahaha I hope that you love it :)

      Reply

      by Ama Abejja on 19/11/2012, 11:05
      Ama Abejja
      • lol I am a back to basics, do it real, make it special kinda girl …. It’s my birthday today … I might put it on my birthday list *grin*

        Reply

        by Helen Minns on 19/11/2012, 12:52
        Helen Minns
  • I have a question. This recipe sounds delicious and I like the idea of the coriander instead of parsley. But…how do you grate tomato? I’m envisaging a very messy attempt on my behalf?

    Reply

    by Sheryl Lorenz on 12/02/2015, 06:03
    Sheryl Lorenz