Meatball Tagine with Tomato and Eggs

Photo: jumpintocook

A delicious one skillet recipe that is served directly on the table. Bread is a must for mopping up the full-flavored sauce.

Yield: 4 servings
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  • Meatballs
  • 1.5 pound(s) ground turkey 93/7
  • 1 whole(s) small brown onion finely chopped
  • 2 clove(s) garlic finely chopped
  • 2 tablespoon(s) flat-leaf parsley chopped
  • 2 tablespoon(s) cilantro chopped
  • 1/2 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground paprika
  • 2 tablespoon(s) olive oil
  • 4 whole(s) eggs
  • Sauce
  • 2 tablespoon(s) olive oil
  • 1 whole(s) brown onion finely chopped
  • 2 clove(s) garlic finely chopped
  • 2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) paprika
  • 28 ounce(s) tomatoes chopped
  • 2 teaspoon(s) harissa
  • 4 tablespoon(s) cilantro chopped


  2. Put turkey, onion, garlic & spices into a bowl and mix well. Season with salt & pepper. Roll Tablespoons of mixture into balls.
  3. Heat oil in a large frying pan over medium heat and cook in batches for 8-10 minutes, until browned all over. Remove and set aside on a paper towel.

  4. SAUCE:
  5. Heat oil in same frying pan as above, add onion & cook until tender. Add garlic, cumin, cinnamon, and paprika and cook for 1 minute until fragrant. Stir in tomatoes and harissa, bring to a boil. Reduce heat and simmer for 20 minutes.

  7. Add meatballs, cover and simmer for 10 minutes, stir in coriander. Carefully break eggs into the simmering tagine and cook until just set. Season and serve with crusty bread!!!
September 2013

This recipe is a personal recipe added by jumpintocook and has not been tested or endorsed by MyRecipes.

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