Kefta, Tomato And Egg Tagine

Kefta, Tomato And Egg Tagine

By | 2019-04-01T13:22:54-07:00 April 1st, 2019|0 Comments

Category, DifficultyBeginner

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Kefta
 1 lb minced beef or lamb
 1 small red onion, finely grated
 ½ tsp ground cumin
 ½ tsp paprika
 ½ tsp ground coriander
 ½ tsp ground ginger
 1 tbsp fresh cilantro, finely chopped
 sea salt & ground black pepper
 2 tbsp extra-virgin olive oil
 4 eggs
Tomato Sauce
 1 large onion, chopped
 3 cloves garlic, finely chopped
 1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling
 2 lbs tomatoes, peeled, deseeded, and chopped
 ½ tsp ground cumin
 ½ tsp ground cinnamon
 Salt & Pepper
 cold water

Instructions
1

For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl.

Season generously with salt and pepper, then mix well and shape into 1-inch balls.

Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.

To make the tomato sauce, add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened.

Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.

Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.

Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.

Serve immediately with some parsley sprinkled over the top.

Recipe author or source
2

https://www.foodrepublic.com/recipes/kefta-tomato-and-egg-tagine-recipe/

Ingredients

Kefta
 1 lb minced beef or lamb
 1 small red onion, finely grated
 ½ tsp ground cumin
 ½ tsp paprika
 ½ tsp ground coriander
 ½ tsp ground ginger
 1 tbsp fresh cilantro, finely chopped
 sea salt & ground black pepper
 2 tbsp extra-virgin olive oil
 4 eggs
Tomato Sauce
 1 large onion, chopped
 3 cloves garlic, finely chopped
 1 small bunch flat leaf parsley, finely chopped, plus more fore sprinkling
 2 lbs tomatoes, peeled, deseeded, and chopped
 ½ tsp ground cumin
 ½ tsp ground cinnamon
 Salt & Pepper
 cold water

Directions

Instructions
1

For the kefta, combine the minced beef or lamb, red onion, cumin, paprika, ground coriander, ground ginger and fresh coriander in a large bowl.

Season generously with salt and pepper, then mix well and shape into 1-inch balls.

Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5–7 minutes, browning on all sides. Transfer the kefta to a plate.

To make the tomato sauce, add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened.

Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes.

Return the kefta to the frying pan with the sauce and cook for 30 minutes, or until the sauce has reduced and thickened.

Make four little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 3–5 minutes or until eggs have set.

Serve immediately with some parsley sprinkled over the top.

Recipe author or source
2

https://www.foodrepublic.com/recipes/kefta-tomato-and-egg-tagine-recipe/

Kefta, Tomato And Egg Tagine