Kefta Mkaouara (Moroccan Meatball Tagine with Eggs)

Method

1. 1
   • ground beef 600 g
   • onion 1
   • garlic 4
   • fresh parsley 3 tbsp
   • fresh cilantro 3 tbsp
   • ground cumin 2 tsp
   • paprika 2 tsp
   • ras el hanout 1 tsp
   • salt 1½ tsp
   • black pepper ½ tsp

   Roll the spiced meatballs — In a large bowl combine the beef with half the grated onion, half the garlic, half the parsley and cilantro, 1 tsp of the cumin, 1 tsp of the paprika, the ras el hanout, 1 tsp salt and the black pepper. Knead for two minutes until the mixture turns sticky, then roll into about 24 walnut-sized balls.

2. 2
   • onion 1
   • garlic 4
   • ground cumin 2 tsp
   • paprika 2 tsp
   • chilli flakes ½ tsp
   • olive oil 3 tbsp

   Fry the onion and spice base — Warm the olive oil in a wide heavy pan over medium heat and cook the remaining onion for 8 minutes, until soft and translucent. Stir in the remaining garlic, cumin, paprika and the chilli flakes and fry one minute more, until the spices smell toasted.

   ⏱8 min
3. 3
   • salt 1½ tsp
   • passata 7 dl

   Reduce the tomato sauce — Pour in the passata, season with the remaining salt and let it bubble gently, uncovered, for 10 minutes, until the sauce darkens and a spoon drawn across the base leaves a clean trail.

   ⏱10 min
4. 4

   Simmer the meatballs — Slide the meatballs into the sauce in a single layer and spoon a little sauce over each one. Cover and simmer very gently for 20 minutes, turning them once halfway through.

   ⏱20 min
5. 5
   • egg 4

   Crack in the eggs — Make four hollows between the meatballs and crack an egg into each. Cover again and cook for 6-7 minutes, until the whites are set but the yolks still wobble.

   ⏱7 min
6. 6
   • fresh parsley 3 tbsp
   • fresh cilantro 3 tbsp
   • pita bread 4

   Finish with fresh herbs — Scatter over the remaining parsley and cilantro and take the pan straight to the table, with warm flatbread for scooping up the sauce.