Ground Meat Tagine with Eggs

(2 votes, average: 4.00 out of 5)

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INGREDIENTS

• Ground meat: 500 g
• Onion: 1 large (finely chopped)
• Garlic: 2 cloves (minced)
• Parsley: 1/2 cup (chopped)
• Spices:
  • Cumin: 1 teaspoon
  • Sweet paprika: 1 teaspoon
  • Salt: 1 teaspoon
  • Black pepper: 1 teaspoon
• Tomatoes: 2 (chopped)
• Olive oil: 3 tablespoons
• Eggs: 3
• Hot pepper: to taste (chopped)

PREPARATION

1. Prepare the Ground Meat:
   • In a bowl, mix the ground meat with the onion, garlic, parsley, and spices until well combined.
   • Shape the meat into small balls or patties.
2. Cook the Meat:
   • In a tagine or deep skillet, heat the olive oil over medium heat.
   • Add the meatballs and cook until browned on all sides (about 5-7 minutes).
3. Add the Sauce:
   • Add the chopped tomatoes to the tagine and continue cooking for 5 minutes until the flavors meld.
   • You can add the hot pepper at this stage if you prefer a spicier flavor.
4. Add the Eggs:
   • Once the meat is cooked with the tomatoes, use a spoon to make spaces in the sauce and crack the eggs into these spaces.
   • Cover the tagine and let it simmer on low heat for about 10 minutes or until the eggs are cooked to your liking.
5. Serve:
   • Serve the tagine hot with bread or rice.