Kefta Tagine with Eggs

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely chopped
• 1 tspcumin
• 100 gcanned diced tomatoes
• 2eggs
• 1 tsppaprika
• 150 gbeef mince
• 50 gdry couscous
• 10 gfresh parsley, chopped

Method

1. In a bowl, knead the beef mince with half the chopped onion, half the parsley, half the spices, salt, and pepper. Roll the meat into small meatballs.
2. Heat the olive oil in a wide pan or tagine. Sauté the remaining chopped onion until soft.
3. Stir in the canned diced tomatoes, the remaining cumin, and paprika. Bring the sauce to a low simmer.
4. Gently drop the meatballs into the tomato sauce. Cover and simmer until the meatballs are cooked through and the sauce has thickened.
5. Hydrate the dry couscous with boiling water, cover, let it swell, and then fluff it.
6. Crack the eggs directly into the simmering tomato sauce between the meatballs. Cover the pan again until the egg whites are just set.
7. Serve the hot tagine immediately, sprinkled with the rest of the fresh parsley, alongside the fluffy couscous.