Kefta Tagine Bil Beid (Moroccan Meatball Tagine With Tomato & Eggs)
Author: 
Recipe type: Entree
Cuisine: Moroccan
 
I used my enameled cast iron skillet for this dish; a tagine is traditionally a clay pot but the instructions would be different as I believe you do not put a clay pot on the stove top (I think you would begin the dish in a frying pan but then transfer it to a clay pot and break the eggs into it, to cook in a moderate oven). Do not use plain cast iron as the tomatoes will react with it. The heavier the skillet the better.
Ingredients
  • For Meatballs:
  • 1½ lbs ground lamb or beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 T finely chopped flat leaf parsley (I did not have, was fine without if not authentic)
  • 2 T finely chopped cilantro
  • ½ t cayenne pepper (to taste)
  • ½ t ground ginger
  • 1 t ground cumin
  • 1 t paprika
  • salt and pepper to taste
  • For the rest of the dish:
  • 4 T extra virgin olive oil, divided
  • 1 onion (I used large as we love onions), finely chopped
  • 3 garlic cloves, minced
  • 2 t ground cumin
  • ½ t cinnamon
  • 1 t paprika
  • 14 oz chopped tomatoes (canned is fine, I used frozen from last summer)
  • 2 t harissa*, to taste
  • ¼ cup chopped cilantro
  • 4 eggs
  • salt and pepper to taste
  • *I did not have harissa and did not want to make a batch of it, so I looked at their recipe for harissa, and added pinches, to taste, of: dried red chile pepper flakes, dried mint, ground coriander, ground cumin, and garlic.
Instructions
  1. Combine all of the meatball ingredients together in a large bowl. Mix gently with your hands--do not overwork the mixture. Season with salt and pepper. Form into meatballs of about a tablespoon each of the mixture.
  2. Heat a large, heavy skillet over medium-high heat. Add 2 tablespoons of the oil and heat it. When it shimmers, add the meatballs in one layer. Cook for 8-10 minutes, until browned all over. Remove the meatballs and set them on a plate. Wipe out the pan.
  3. Add the remaining 2 tablespoons of oil and heat until shimmering over medium heat. Add the onion and cook for 7 minutes with a pinch of salt. Add the garlic, cumin, cinnamon and paprika and cook for an additional minute, until the mixture is fragrant. Stir in the tomatoes and additional spices or harissa*, whichever you are using. Bring the mixture to a boil, and then reduce the heat to simmer for 20 minutes.
  4. Add the meatballs back into the dish and cover to simmer for 10 minutes, to cook the meatballs through. Season with salt and pepper to taste. Stir in the cilantro and then break the eggs over the dish. Let the eggs cook gently in the simmering mixture, until they are done to your liking. Serve with bread to mop up the juices.
Recipe by The Spiced Life at https://www.thespicedlife.com/kefta-tagine-bil-beid-moroccan-meatball-tagine-with-tomato-eggs/