Moroccan Kefta Tagine

Ingredients

For the Tomato Sauce

• 2 pounds fresh ripe tomatoes
• 1 medium onion, finely chopped, optional
• 1/3 cup olive oil
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 3 to 5 cloves garlic, pressed
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 pound ground beef, or lamb, or a combination of the two
• 1 medium onion, chopped very fine
• 1 small green pepper, finely chopped
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 to 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 to 2 chili peppers, optional
• 1/4 cup water
• 3 o 4 large eggs

Directions

Gather the ingredients.

1. Peel, seed, and chop the tomatoes or, if they’re very ripe, cut the tomatoes in half, seed them, and grate them.
2. Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
3. Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
4. Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.

Gather the ingredients.

1. Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
2. Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.
3. Add the meatballs (and chili peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.
4. Cook for about 30 to 40 minutes, or until the sauce is thick.
5. Add the eggs to the tagine without breaking the yolks.
6. Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
7. If desired, garnish with fresh parsley or cilantro,and serve immediately. Enjoy!

Nutrition

(per serving) 619 Calories 43g Fat 18g Carbs 41g Protein Nutrition Facts Servings: 4 Amount per serving Calories 619 % Daily Value* Total Fat 43g 56% Saturated Fat 12g 58% Cholesterol 287mg 96% Sodium 1518mg 66% Total Carbohydrate 18g 6% Dietary Fiber 5g 18% Total Sugars 9g Protein 41g Vitamin C 64mg 321% Calcium 133mg 10% Iron 7mg 38% Potassium 1268mg 27% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.