Kefta Mkaouara (Moroccan Meatball Tagine with Eggs)

Ingredients

• 600 g ground beef
• 1 onion, grated and squeezed dry
• 4 garlic, crushed
• 3 tbsp fresh parsley, finely chopped
• 3 tbsp fresh cilantro, finely chopped
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ras el hanout
• 1½ tsp salt
• ½ tsp black pepper
• ½ tsp chilli flakes
• 3 tbsp olive oil
• 7 dl passata
• 4 egg
• 4 pita bread, warmed to serve

Method

1. 1.

   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.

   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.

3. 3.

   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.

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.

5. 5.

   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.

6. 6.

   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.