Moroccan Kefta and Eggs Tagine With Tomatoes, Onions and Olives Recipe

Name: Moroccan Kefta and Eggs Tagine With Tomatoes, Onions and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces ground beef or 8 ounces lamb; ½ teaspoon salt (to taste); ½ teaspoon cinnamon; ½ teaspoon cumin; ⅛ teaspoon black pepper (to taste); 1 large onion, finely chopped; 3 tablespoons olive oil; 1 teaspoon sugar; handful of green pitted olive (coarsely chopped or sliced); 4 medium tomatoes, peeled, seeded and chopped; 1 small handful of chopped cilantro; ½ teaspoon salt; ½ teaspoon cumin; ¼ teaspoon black pepper (OR 1/8 teaspoon cayenne pepper); 6 large eggs; salt; cumin; chopped cilantro

Servings: persons

8 ounces ground beef or 8 ounces lamb
½ teaspoon salt (to taste)
½ teaspoon cinnamon
½ teaspoon cumin
⅛ teaspoon black pepper (to taste)
1 large onion, finely chopped
3 tablespoons olive oil
1 teaspoon sugar
handful of green pitted olive (coarsely chopped or sliced)
4 medium tomatoes, peeled, seeded and chopped
1 small handful of chopped cilantro
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
6 large eggs
salt
cumin
chopped cilantro

1
Mix the ground meat with the salt, cumin, cinnamon and pepper.
2
Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
3
Heat the olive oil in a large non-stick skillet over medium-high heat.
4
Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize.
5
Add the olives, and cook for several minutes more.
6
Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
7
Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through.
8
Break a meatball to test if it's done before proceeding.
9
Pour the eggs directly over the tomato sauce and meatballs.
10
Break the yolks, and allow the eggs to simmer in the sauce until set.
11
To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster.
12
If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
13
Dust the top of the cooked eggs with cumin and salt to taste, garnish with the chopped cilantro, and serve.

497

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 18 ingredients. The key ingredients include: 8 ounces ground beef or 8 ounces lamb, ½ teaspoon salt (to taste), ½ teaspoon cinnamon, ½ teaspoon cumin, and more.

Yes, Moroccan Kefta and Eggs Tagine With Tomatoes, Onions and Olives 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 Kefta and Eggs Tagine With Tomatoes, Onions and Olives

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