Moroccan meatball tajine with eggs
INGREDIENTS:
For the meatballs:
450 g veal mince
1 onion (head)
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon paprika
salt
parsley
sunflower oil for frying
For the tomato sauce:
5-6 tomatoes
1 onion (head)
3-4 garlic cloves
1 carrot
2 tablespoons tomato puree
1 chili pepper (optional)
1 teaspoon sugar
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon ras el hanout (Moroccan spice blend)
fresh parsley
black pepper
salt
olive oil
4 eggs
2 sprigs of green onion or parsley for sprinkling
PREPARATION:
Meatballs
Cut the onion into small pieces and cook it in a little olive oil until it softens. Mix the mince with the onion, finely cut parsley and the spices in a bowl. Knead and leave the mixture to rest for about 30 minutes, covered with plastic wrap. Make small meatballs. Fry them in heated sunflower oil or olive oil from all sides.
Sauce
Peel the onion, garlic and carrot and cut them into small pieces. Grate the carrot using a grater with large holes. Clean the chili pepper and cut it into small pieces. Peel the tomatoes and cut them into cubes.
Fry the onion, garlic, chili pepper and carrot in a little olive oil. Once the onion has become transparent add the tomatoes, sugar, tomato puree and the spices. Season with salt and black pepper, lower the heat and leave it to cook until the sauce thickens (about 10 minutes) with an occasional stir. Add the meatballs and finely cut fresh parsley and cook for another 5-10 minutes. Make small “nests” using a spoon and break an egg into each of them. Season the eggs with salt, cover with a lid and cook for about 5-8 minutes, depending on how you like the eggs. Remove from the heat and sprinkle the dish with fresh parsley or finely cut green onion.
