Meatball and Egg Tagine
Ingredients
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
Meatballs
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
Method
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