Created by dienia b on July 25, 2015
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.
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.
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.