Ingredients
-
1
-
1
-
2
-
1
-
1/2
-
2
-
-
-
2
-
2
-
2
-
2
-
1
-
1
-
1/2
Directions
Meatball-Tomato-And-Egg Tagine – (Kefta Mkaouara), The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet From Couscous and Other Good Food from Morocco by Paula Wolfert , Easy to prepare except I had a lot of trouble with the eggs I had to turn them over to set
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Steps
|
1
Done
|
Combine the Ground Meat, Grated Onion, Parsley, Cilantro, Cumin, Cayenne, and Salt and Pepper. |
|
2
Done
|
Wet Your Hands and Form the Mixture Into 1-Inch Balls. |
|
3
Done
|
Heat the Olive Oil in a Tagine, Cazuela, or Black Iron Skillet Set Over a Flame Tamer Over Medium Heat. |
|
4
Done
|
Saute the Meatballs in the Oil Until Well Browned on All Sides. |
|
5
Done
|
Remove the Meatballs from the Pan to a Dish. |
|
6
Done
|
to the Same Pan Add the Chopped Onions, Tomatoes, Garlic, Parsley, Cumin, Cinnamon, Cayenne, and Pepper. |
|
7
Done
|
Cook Uncovered For 30 Minutes, or Until the Sauce Has Reduced to a Thick Gravy. |
|
8
Done
|
Add the Meatballs Back to Sauce and Simmer For 10 Minutes. |
|
9
Done
|
Carefully, Break the Eggs Into the Sauce and Poach Them For 5 Minutes, or Until Set. |
|
10
Done
|
Serve at Once, Directly from the Pan With Chunks of Dense, Crusty Bread. |
