Tagine is named after the special earthenware pot in which it is cooked. Yet, for all Moroccans it connotes an irresistible delicious taste and a pleasingly sweet smell. It is cooked and braised slowly at low temperatures, resulting in tender meat with aromatic vegetables and sauce, and it is served hot.
This Tagine, unlike the traditional one, is meat and eggs based and it doesn’t take too much time to be prepared. These steps will take you to enjoy the irresistible taste of Moroccan Tagine.
Moroccan meatballs Tagine with eggs
Print RecipeIngredients
- 500g ground meat
- 1 tsp salt
- 1 tsp ginger
- 1 tsp cumin
- ½ tsp black pepper
- 2 medium onions cut into small cubes
- 4 tomatoes cut into small cubes
- 2 tbsp chopped parsley and coriander
- 1/3 cup oil with olive oil
- 3 chopped cloves of garlic
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp black pepper
- 4 eggs
Instructions
- In a bowl, mix the ground meat with spices and roll it into small meatballs then keep them aside.
- In a Tagine (earthenware) place onions and oil then put it over medium heat and cook for 10 minutes then add tomatoes, spices, garlic and chopped parsley with coriander and cook again for 20 minutes.
- Place the meatball on the sauce and add some water and cook for half an hour or until the sauce is thick.
- Break eggs over Tagine and cook again for 5 to 7 minutes.
Serve hot with bread!
