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Morrocan Egg and Meatball Tagine
Recipe courtesy Abdu of the Flying Carpet, Austin, Texas.
- Total Time:
- 1 hr 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- MEATBALLS:
- 1 pound ground chuck
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon paprika
- Salt and pepper
- SAUCE:
- 1 tablespoon finely chopped garlic
- 1 large onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons paprika
- 1 teaspoon ground cumin
- Salt and pepper
- 2 pounds tomatoes, skins removed, peeled and finely chopped*
- 4 large eggs
- Pita bread, for serving
- *Cook's Note: Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
Directions
For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.