Minced meat and eggs tagine

Minced meat and eggs tagine

Difficulty: Easy Preparation: 15 mins Cooking: 30 mins Total time: 45 mins

INGREDIENTS FOR 6 PEOPLE

– 6 Egg
– 1 kg Minced meat
– 500 g Tomato
– 250 g Onion
– 4 tsp Crushed tomato
– 1 tsp Cumin
– 1 tsp sweet paprika
– 1 pinch White pepper
– 1 pinch Ginger
– 1 pinch Saffron
– 1 pinch Cinnamon
– 1 pinch Salt
– 2 tsp Parsley (or coriander) – 10 cl Olive oil
– 20 cl Water

PREPARATION

Prepare the ingredients: Salt the meat, shape meatballs of the same size for an even cooking time.

During my trip, the Moroccans flavored the meat with the help of ras-el-hanout Dice the tomatoes and onions. Coarsely chop the parsley or cilantro.

Put all the spices in the tagine, cumin, paprika, white pepper, ginger, saffron, cinnamon, salt. Add the parsley, 4 teaspoons of concentrated tomato.

Add tomatoes and onions. Then add 10 cl of olive oil and 20 cl of water. Cover and simmer for 5 minutes over high heat.

After 5 minutes, add the meatballs, cover and cook for 20 minutes over medium heat.

Open and crack 6 eggs. Cover again and simmer over high heat.