Kefta mkaouara (spicy egg, meatball & tomato tagine) sw
Recipe by Debsxx
Ingredients
- Fry Light
- 4 very fresh medium-sized free-range eggs
- salt & freshly ground black pepper
- a small handful fresh coriander leaves, coarsely chopped, to garnish
For the meatballs
- 454gm (1lb) extra lean minced beef or lamb
- 2tbsp finely chopped parsley
- 1tsp ground cumin
- 1tsp salt
- freshly ground black pepper
- ½ tsp hot paprika
For the sauce
- 1 medium onion, finely chopped
- 907gm (2lb) ripe tomatoes, skinned, seeded and chopped or 2 x 400gm cans chopped tomatoes
- 1tsp ground cumin
- ½ tsp hot paprika
- 1tsp freshly ground black pepper
- 2 garlic cloves, crushed
- salt to taste
1. Method
1. Pre-heat oven to 200C / 400F / Gas Mark 6.
2. For the meatballs, put the minced beef, parsley, cumin, paprika, salt & some freshly ground black pepper into a bowl & mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm / 1 inch balls.
3. Heat a shallow tagine or frying pan sprayed with Fry Light and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
4. For the sauce, spray the pan with some more Fry Light and add the onion, cooking gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
6. Scatter with the chopped coriander and serve.
main courses November 21, 2011 20:15
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