Moroccan Egg And Meatball Tagine Recipe

Name: Moroccan Egg And Meatball Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 1 lb 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 lbs tomatoes, skins removed, peeled and finely chopped*; 4 large eggs; pita bread, for serving

Servings: persons

Meatballs
1 lb 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 lbs tomatoes, skins removed, peeled and finely chopped*
4 large eggs
pita bread, for serving

1
For the meatballs:
2
Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
3
For the sauce:
4
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.
5
Cook's Note:
6
*Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Meatballs, 1 lb ground chuck, 2 tablespoons olive oil, 1 small onion, finely chopped, and more.

Yes, Moroccan Egg And Meatball Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Egg And Meatball Tagine

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