Moroccan Meatballs Tagine with Eggs (High-Protein One-Pan Dinner)
Servings: 4
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This delightful dish, also known as Kefta's Tajine with Eggs, is like a Moroccan take on shakshuka, featuring juicy, zesty meatballs simmered in a rich tomato sauce. It’s easy, affordable, and guaranteed to impress.
Ingredients
For the Kefta Meatballs
- 1 lb ground meat beef or chicken
- ½ red onion finely chopped
- 2 tablespoon parsley chopped
- 2 tablespoon cilantro chopped
- 2 garlic cloves minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch red chili flakes optional
For the Tomato Sauce
- 6 eggs poached in the sauce
- ½ tablespoon olive oil
- 3 tomatoes grated (or crushed)
- ½ yellow onion grated
- 2 tablespoon tomato paste
- 1 cup water adjust as needed
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt + pepper to taste
- 2 tablespoon olive oil
Instructions
Preparing the Meatballs
- Mix the Ingredients: In a large bowl, combine the ground meat, red onion, parsley, cilantro, garlic, paprika, cumin, salt, pepper, and chili flakes. Mix well to ensure all the spices are evenly distributed.
- Marinate: Let the mixture marinate in the refrigerator for at least a couple of hours to allow the flavors to meld.
- Form the Meatballs: Roll the mixture into small meatballs, about the size of a walnut.
Preparing the Sauce
- Grate the Tomatoes: Cut the tomatoes in half and grate them, discarding the skins.
- Cook the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the grated onion and sauté until translucent. Then, add the grated tomatoes, paprika, cumin, salt, and pepper. Cover the pan and bring the mixture to a boil.
- Add the Meatballs: Once the sauce is boiling, gently add the meatballs to the pan. In a separate bowl, dilute the tomato paste with the water and add it to the pan. Cover and let it come to a boil again.
- Simmer: Reduce the heat to low and let the meatballs cook for about 30 minutes, or until they are fully cooked through.
Finishing the Dish
- Add the Eggs: Once the meatballs are cooked, crack the eggs directly into the sauce. Cover the pan and let the eggs cook for 4 to 6 minutes, until they are set but still slightly runny.
- Garnish and Serve: Sprinkle fresh cilantro over the top and serve the tagine with warm flatbread.
Video
Nutrition
Calories: 538kcal | Carbohydrates: 11g | Protein: 38g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 408mg | Sodium: 859mg | Potassium: 854mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2667IU | Vitamin C: 20mg | Calcium: 109mg | Iron: 5mg
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