Moroccan Kefta Tagine

Moroccan Kefta Tagine
 

Trying different foods from around the world is one of the great things about travelling. Kefta Tagine is a dish I first tasted in Essaouira, Morocco, I tried numerous recipes and variations of recipes when I got home to try and recreate the flavours and the one below has remained my favourite:

Moroccan Kefta Tagine
Serves 2-3

  • 1 tin chopped tomatoes
  • 1 medium onion, finely chopped
  • 1 ½  teaspoon paprika
  • 1 ½  teaspoon cumin
  • ½  teaspoon salt
  • ½  teaspoon ground pepper
  • ¼ teaspoon Cayenne Pepper
  • 1 tablespoon mixed herbs
  • 3 tablespoons finely chopped fresh coriander
  • 4 cloves garlic, chopped or crushed
  • cup olive oil
  • 4-6 Eggs
  • Meatballs


Lightly fry the onion and garlic.

Add all of the remaining ingredients (except the meatballs) to the onion and garlic and heat until it simmers.

Add the meatballs (or Quorn substitute for the vegetarian version) and a ¼ cup of water.

Cover with the tagine lid and place in the oven on gas mark 5 (190C for electric) for 40 minutes.

Take the tagine out of oven and place on a gas ring so that it gently simmers. Break the eggs over the top of the meatballs and cover with the tagine lid. Cook the tagine for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set.

Serve immediately with Moroccan flatbread.

 

 

 

Comments

John Guy's picture

Not sure about the serves 2-3 I could eat the whole thing to myself :0)
Paula Guy's picture

Well it is very moreish!

or Moorish.Boom boom.
Paula Guy's picture

Haha, that's started my day with a smile :-)