Tagine of Meatballs and Eggs
A community recipe by StoupaTartNot tested or verified by Nigella.com
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Mix the mince with a third of the onions, add a little of the cumin and 2 pinches of cayenne. Season and add ½ the parsley and the coriander. Work the mixture with wet hands so that it doesn't stick to your fingers and shape into small meatballs. Sauté them in a little of the olive oil and as they brown put them into the tagine. Next, sauté the remaining onions in the oil, taking care not to brown them. Add the tomatoes to the frying pan and let it all simmer, half-covered. Add the garlic and the remaining parsley. Flavour with the remaining cumin and the cinnamon and, if you like, a little more cayenne. Season, stir well, and let the sauce simmer, covered, for about 30 minutes. Put the meatballs in the sauce and leave to cook for around 10 minutes. When you're ready to serve, transfer everything to the tagine (or earthenware dish) that you'll be using to serve. Break the eggs into the dish and put it into an oven pre-heated to 240°. Cook until the egg whites are set and serve right away with warm Arabian pitta bread cut into strips or triangles.
Mix the mince with a third of the onions, add a little of the cumin and 2 pinches of cayenne. Season and add ½ the parsley and the coriander. Work the mixture with wet hands so that it doesn't stick to your fingers and shape into small meatballs. Sauté them in a little of the olive oil and as they brown put them into the tagine. Next, sauté the remaining onions in the oil, taking care not to brown them. Add the tomatoes to the frying pan and let it all simmer, half-covered. Add the garlic and the remaining parsley. Flavour with the remaining cumin and the cinnamon and, if you like, a little more cayenne. Season, stir well, and let the sauce simmer, covered, for about 30 minutes. Put the meatballs in the sauce and leave to cook for around 10 minutes. When you're ready to serve, transfer everything to the tagine (or earthenware dish) that you'll be using to serve. Break the eggs into the dish and put it into an oven pre-heated to 240°. Cook until the egg whites are set and serve right away with warm Arabian pitta bread cut into strips or triangles.
Introduction
I've translated this from BHMagazine 24/4/10 - the Sunday supplement of the Greek newspaper BHMA. I hope you'll enjoy it!
I've translated this from BHMagazine 24/4/10 - the Sunday supplement of the Greek newspaper BHMA. I hope you'll enjoy it!
Ingredients
Serves: 6
Metric
Cups
- 1 kilogram tomatoes (diced)
- 3 onions (diced)
- 3 cloves garlic (finely diced)
- 600 grams minced beef
- 1½ teaspoons ground cumin
- cayenne pepper
- 4 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh coriander (chopped)
- 3 tablespoons olive oil
- ½ teaspoon ground cinnamon
- 6 eggs
- 2⅕ pounds tomatoes (diced)
- 3 onions (diced)
- 3 cloves garlic (finely diced)
- 21 ounces ground beef
- 1½ teaspoons ground cumin
- cayenne pepper
- 4 tablespoons fresh parsley (chopped)
- 1 tablespoon cilantro (chopped)
- 3 tablespoons olive oil
- ½ teaspoon ground cinnamon
- 6 eggs
Method
Tagine of Meatballs and Eggs is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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