Moroccan meatball and egg tagine

Recipes / Eggs

For a delicious taste of Morocco try Dani Venns meatball and egg tagine.

Recipe «Moroccan meatball and egg tagine» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 1 medium red capsicum, 500g packet Coles 3 star beef mince, 2 tsp crushed garlic, 1/2 medium brown onion, grated, 1 tbsp currants , 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1 tsp ground cumin , 1/2 tsp cayenne pepper, 1/4 cup chopped parsley, 1 tsp ground coriander, 2 tsp salt, 1 tbsp olive oil, 1/2 medium brown onion, finely diced, 2 tsp finely chopped garlic, 1/2 tsp ground cumin.

Ingredients:

  • 1 medium red capsicum 
  • 500g packet Coles 3 star beef mince 
  • 2 tsp crushed garlic 
  • 1/2 medium brown onion, grated 
  • 1 tbsp currants 
  • 1/4 tsp ground cinnamon 
  • 1/4 tsp ground ginger 
  • 1 tsp ground cumin 
  • 1/2 tsp cayenne pepper 
  • 1/4 cup chopped parsley 
  • 1 tsp ground coriander 
  • 2 tsp salt 
  • 1 tbsp olive oil 
  • 1/2 medium brown onion, finely diced 
  • 2 tsp finely chopped garlic 
  • 1/2 tsp ground cumin 
  • 1/2 tsp ground coriander 
  • Pinch of ground cinnamon 
  • 800g can diced tomatoes 
  • 1 cup salt reduced chicken stock 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.