Kefta Mkaouara In Tagine

Step 1: Soak tagine for 24 hours before using it and slowly let it come to temperature. Keep in mind that you’ll need a flame divider to use the tagine on your stovetop.

FOR THE MEATBALLS

Step 2: Combine the ground beef with the salt, pepper to taste, cumin, hot paprika and a pinch of cayenne.

Step 3: Grate a small onion and add it to the beef. Mince a bunch of parsley (about 2 tbsp) and knead it in there

Step 4: Small ice scoop to make equal sized meatballs.

FOR THE SAUCE

Step 5: Give the large onion a chop.

Step 6: Poured some oil into the tagine and cooked the onion in there. This will go slow.

Step 7: Heated a little oil in a skillet, the meatballs a head start in there.

Step 8: Didn’t cook them all the way through, merely browned them on the outside.

Step 9: Add the meatballs to the tagine as soon as the onions are soft, along with the grated garlic. add tomatoes and spices, stir.

Step 10: Put on lid, cook 20 minutes.

Step 11: After 20 to 25 minutes you crack 4 eggs on top. Close the lid and let it simmer for another 10 minutes, until the egg white have set but the yolks are still runny.