Keftas tagine with eggs from Fred Chesneau
Ingredients
Instructions
- 3 chopped onions
- 0.5 Bunch of flat-leaf parsley, chopped
- 0.5 Bunch of chopped cilantro
- 1 teaspoon of paprika
- 1 teaspoon powdered ginger
- 1⁄2 teaspoon ground cumin
- 1 pinch of saffron
- 4 Tablespoons of olive oil
- 6 eggs
- Salt
- Pepper
For the koftas:
- 500 g Ground beef
- 1 large chopped onion
- 1⁄2 bunch of chopped cilantro
- 1 teaspoon of paprika
- 1⁄2 teaspoon ground cumin
- 2 pinches of salt
- Start by making the keftas: mix all the necessary ingredients in a salad bowl.
- Mix everything and form balls the size of a cap.
- In a casserole, heat the olive oil and fry the onions over medium heat for 5 minutes until soft.
- Add the paprika, ginger, cumin, saffron, a pinch of salt and 8 turns of the pepper mill. Add 20 cl of water.
- Stir, cover and simmer over low heat for 45 minutes.
- Remove the lid and let reduce until you get a smooth and thick sauce.
- Arrange the koftas in the casserole. Sprinkle with parsley and cilantro. Cook over low heat for another 20 minutes.
- Remove the cover. Stir gently to coat meatballs with sauce. Carefully crack the eggs between the meatballs.
- Cover and continue cooking over low heat for 10 minutes. Serve immediately.
- THE LITTLE +: For a total Moroccan look, transfer the contents of the casserole dish (before incorporating the eggs) into a tagine dish that you will have heated in your oven to 160 degrees (th.5/6).
- Then break the eggs between the meatballs. Cover and bake for 10 minutes at 160 degrees before serving.
Keftas tagine with eggs from Fred Chesneau
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Keftas tagine with eggs from Fred Chesneau Recipe – Keftas tagine with eggs from Fred Chesneau Recipes
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