Kefta Tagine with Eggs

Instructions

1. Step 1

   Mix the ground beef with half the onion, parsley, coriander, half the cumin, half the paprika, 1 tsp (6 gr) salt, and half the black pepper. Shape into about 20 small meatballs.

   Ingredients used: 20.0 gr Coriander, 500.0 gr Ground Beef, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 100.0 gr Onion, 2.0 gr Paprika, 20.0 gr Parsley, 6.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the remaining onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 100.0 gr Onion

   Cookware: large deep skillet, wooden spoon

3. Step 3

   Add the garlic and tomato paste. Stir over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large deep skillet, wooden spoon

4. Step 4

   Stir in the tomatoes, water, remaining cumin, remaining paprika, remaining ¾ tsp (4 gr) salt, remaining black pepper, and cinnamon. Bring the sauce to a gentle simmer over medium heat.

   Ingredients used: 1.0 gr Ground Black Pepper, 1.0 gr Ground Cinnamon, 2.0 gr Ground Cumin, 2.0 gr Paprika, 4.0 gr Salt, 800.0 gr Tomato, 60.0 ml Water

   Cookware: large deep skillet, wooden spoon

5. Step 5

   Reduce to low heat and simmer the sauce uncovered until slightly thickened.

   Timer: 10 min (fixed)

   Cookware: large deep skillet

6. Step 6

   Nestle the meatballs into the sauce in a single layer. Cover and simmer over low heat until the centers reach 71°C.

   Timer: 15 min (fixed)

   Cookware: instant-read thermometer, large deep skillet, lid

7. Step 7

   Make four wells among the meatballs and crack one egg into each. Cover and cook over low heat until the whites are set and the yolks reach the desired doneness.

   Timer: 7 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: large deep skillet, lid