Minced Meat Tagine with Eggs
Ingredients
- 500 gGround beef 15% fat (fresh)
- 4 pcEgg (whole)
- 4 pcRound tomato (finely diced)
- 1 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 3 tbspExtra virgin olive oil
- 1 tbspSweet paprika
- 1 tbspCumin ground
- 1 tspRas el hanout
- 0.5 pcFlat-leaf parsley (chopped)
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender beef meatballs simmered in a thick, cumin-scented tomato sauce. Runny egg yolks bind the dish together for a rich, silky finish.
- 1
Heat olive oil in a tagine or skillet. Sweat the chopped onion and pressed garlic without browning. Add diced tomatoes, paprika, half the cumin, and salt. Simmer over medium heat until the sauce coats the back of a spoon.
- 2
While the sauce reduces, mix the ground beef with the remaining cumin, ras-el-hanout, chopped parsley, and cilantro. Form walnut-sized meatballs. The meat should be well combined.
- 3
Place the meatballs into the bubbling tomato sauce. Cover and cook for 10 minutes. The meatballs should be firm to the touch but stay juicy inside.
- 4
Crack the eggs one by one over the mixture. Cover again. Remove from heat as soon as the whites are set and opaque, but the yolks remain runny.
Frequently asked questions
How do you get this dish right?
- Do not overwork the ground meat to prevent it from becoming rubbery.
- If the sauce reduces too quickly, add a splash of water to keep enough liquid for the eggs.
How long does this dish keep?
Keep refrigerated for 24h. Note that the eggs will lose their runny texture when reheated.
