Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 cup meatball mixture and 1/2 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

268 calories; calories from fat 37%; fat 11g; saturated fat 3.9g; mono fat 4.4g; poly fat 0.9g; protein 23.5g; carbohydrates 19.7g; fiber 4.3g; cholesterol 137mg; iron 3.6mg; sodium 600mg; calcium 67mg.
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