Minced Meat Tagine with Eggs

Tender beef meatballs simmered in a thick, cumin-scented tomato sauce. Runny egg yolks bind the dish together for a rich, silky finish.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 576
• Protein: 42 g
• Carbs: 15 g
• Fat: 36 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 4 piece Egg ( whole )
• 4 piece Round tomato ( finely diced )
• 1 piece Onion ( chopped )
• 2 piece Garlic ( pressed )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 1 tbsp Cumin ground
• 1 tsp Ras el hanout
• 0.5 piece Flat-leaf parsley ( chopped )
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the tomato base

   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. Shape the keftas

   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. Cook the meatballs

   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. Poach the eggs

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for 24h. Note that the eggs will lose their runny texture when reheated.