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Kefta Tagine with Poached Eggs
African spiced ground beef meatballs simmered in a fresh tomato sauce then finished by poaching eggs in the sauce.
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- THE TOMATO SAUCE:
- 2 TBSP olive oil
- 1 yellow onion, finely chopped
- 2 pounds ripe tomatoes, peeled and chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- THE MEATBALLS:
- 1 pound ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- FINISHING THE DISH:
- 4 large eggs
Directions
- MAKE THE TOMATO SAUCE: Add the tomato sauce ingredients (oil, onion, tomatoes, paprika, cumin, parsley, salt, and pepper) to a tagine pot or dutch oven over medium heat and cook, stirring often while breaking up the tomatoes, until the onions are softened and the tomatoes have broken down, about 20 minutes.
- MAKE THE MEATBALLS: Combine the meatball ingredients (ground beef, garlic, onion, paprika, cumin, parsley, coriander, salt, pepper, cinnamon, and cayenne) in a large bowl until well combined then form the beef mixture into small balls roughly 1-inch in diameter.
- Nestle the meatballs into the tomato sauce then cover the pot and reduce the heat to medium-low.
- Simmer the meatballs in the sauce until cooked through, about 30 minutes.
- Taste the sauce and season with additional salt & pepper if needed.
- Carefully crack the eggs into the pot then place the lid back on the pot and simmer until eggs are set, 4 to 8 minutes, depending on how well you like your eggs cooked.
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