For a delicious taste of Morocco try Dani Venns meatball and egg tagine.
- Place capsicum on high gas flame, turning with tongs, allowing skin on all sides to blacken and blister. Remove capsicum from heat, allow to cool for a minute then place in a plastic bag and tie in a knot to allow capsicum to sweat. Set aside for 10 – 15 minutes. Peel off skin and thinly slice.
- Meanwhile to make the meatballs, combine all ingredients together in a large bowl. Mix well using your hands. Take 1 tablespoon of mixture and roll into a meatball shape using the palm of your hands. Repeat with reing mixture.
- Place large frying pan over high heat, add oil and all the meatballs, cook on each side until a golden colour is achieved. Remove from pan and set aside.
- For the sauce: Reduce heat to medium – low, add onion and cook for 3 minutes, add garlic and spices, cook for a further 2 minutes. Add tomatoes, chicken stock and salt, stir mixture, turn heat to high and bring to the boil then reduce to a simmer for 15 minutes. Preheat oven on grill setting to 150°C.
- Add meatballs, capsicum and parsley to the pan and cook for a further 5 minutes. Crack eggs on top of mixture. Place frying pan in oven and bake for 5 minutes, or until eggs are just cooked. Garnish with extra parsley. Serve hot with crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set