Meatball and Egg Tagine





4 eggs (or 1 per person)


Tomato Sauce

2 tablespoons olive oil or butter 

2 cloves garlic, finely chopped or pressed

1 teaspoon sweet paprika 

1/2 teaspoon ground cumin 

1/4 teaspoon ground turmeric 

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes or cayenne

790 g of whole canned/boxed tomatoes in their juice

1/4 teaspoon saffron threads, crumbled into 1/4 cup hot water

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh coriander



450g ground beef or lamb (or a combination of the two)

2 tablespoons grated or very finely chopped red onion

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes or cayenne

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh coriander





1. In a wide (11 or 12 inch/30 cm) saucepan or dutch oven with a lid, heat the olive oil/ butter for the tomato sauce. Add the garlic and sauté a few minutes. Add the spices and mix well then add the tomatoes. Bring to a gentle simmer for 15 minutes, covered.


2. While the sauce is simmering, use your hands to combine all of the meatball ingredients in a large bowl. Shape the mixture into small meatballs about 1- inch in diameter.Add the meatballs to the tomato sauce along with the 1/4-cup of saffron water. Cover and gently simmer for 30 minutes.


3. Crack the eggs into the sauce. Cover and simmer for 5 to 7 minutes, until the whites are set but the yolks are still runny.


4. Top with the finely chopped parsley and corriander.




Taken from Marks Daily Apple, great for healthy recipes ideas

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