**Shakshuka – Meatballs and Eggs Tagine** Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes. Tunisia.
- 450 gr kefta
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 can peeled tomato (400gr/14 oz.) or 5 ripe tomatoes, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- pinch of cayenne pepper (or 1/2 teaspoon paprika)
- ½ teaspoon salt
- 4 eggs
- 1 teaspoon chopped fresh coriander for garnish
Shape the kefta into small meatballs (2,5 cm diameter), cover and reserve in the fridge.
In a large frying pan (or deep skillet) stir in the rest of the ingredients, except the
eggs, over medium heat. Bring to the boil and cover with a lid under low heat.
Let simmer until it becomes a thick sauce, about 25min.
Return the meatballs to the sauce and cover until they are almost cooked, about 7 min.
Gently break the eggs into the sauce and cover until the eggs are poached; egg
white set and yolk still runny (4 to 5 minutes).
Garnish with fresh chopped coriander and serve immediately with bread.
450 gr minced beef and/or lamb 1 medium onion, grated 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh coriander Leaves of 4 mint sprigs, chopped 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper pinch cayenne pepper
• In a large bowl, combine all the ingredients together. Use your hands or a large
spoon to incorporate the meat, the onion, the herbs and the spices together.
• Add salt according to your taste.
• Shape and cook as desired.
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