This Moroccan dish (pronounced tah-JEEN KEF-ta em-KAR-rah) is beautiful and delicious. You can cook the meatballs in their sauce in advance, reheat, and add the eggs just before serving. In Morocco, the cooking is finished in a wide earthenware pot, also called a tagine, which goes on top of the fire. Serve the entrée with plenty of warm bread. The traditional meat is lamb, but ground beef works, too.
To prepare meatballs, combine first 9 ingredients in a medium bowl. Shape mixture into (1-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 400° for 12 minutes or until done.
To prepare sauce, heat a large Dutch oven coated with cooking spray over medium-high heat. Add 3 cups onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 teaspoon salt, garlic, and jalapeño; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Stir in 3 tablespoons parsley and minced cilantro. Gently break eggs over simmering liquid; cover and cook 10 minutes or until the eggs are set. Garnish with cilantro sprigs, if desired.
Agreed, this turned out great. I used ground lamb, and the spices complemented it perfectly. There is nothing I would change about this recipe. Served with brown rice, pitas, sliced cucumber, and Greek yogurt. A fantastic recipe for those who aren't quite lamb converts. Delicious! :-)
This turned out AWESOME!! I didn't add the eggs (just because of a time thing) and only used half the jalapeno. Full of flavor!! I served it with rice with tadig. I'm sure couscous or quinoa would be great with it too. Love it!!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!