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Tagine of Meatballs and Eggs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I've translated this from BHMagazine 24/4/10 - the Sunday supplement of the Greek newspaper BHMA. I hope you'll enjoy it!

I've translated this from BHMagazine 24/4/10 - the Sunday supplement of the Greek newspaper BHMA. I hope you'll enjoy it!

Ingredients

Serves: 6

Metric Cups
  • 1 kilogram tomatoes (diced)
  • 3 onions (diced)
  • 3 cloves garlic (finely diced)
  • 600 grams minced beef
  • 1½ teaspoons ground cumin
  • cayenne pepper
  • 4 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh coriander (chopped)
  • 3 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • 6 eggs
  • 2⅕ pounds tomatoes (diced)
  • 3 onions (diced)
  • 3 cloves garlic (finely diced)
  • 21 ounces ground beef
  • 1½ teaspoons ground cumin
  • cayenne pepper
  • 4 tablespoons fresh parsley (chopped)
  • 1 tablespoon cilantro (chopped)
  • 3 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • 6 eggs

Method

Tagine of Meatballs and Eggs is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the mince with a third of the onions, add a little of the cumin and 2 pinches of cayenne. Season and add ½ the parsley and the coriander. Work the mixture with wet hands so that it doesn't stick to your fingers and shape into small meatballs. Sauté them in a little of the olive oil and as they brown put them into the tagine.
  • Next, sauté the remaining onions in the oil, taking care not to brown them. Add the tomatoes to the frying pan and let it all simmer, half-covered. Add the garlic and the remaining parsley. Flavour with the remaining cumin and the cinnamon and, if you like, a little more cayenne. Season, stir well, and let the sauce simmer, covered, for about 30 minutes.
  • Put the meatballs in the sauce and leave to cook for around 10 minutes.
  • When you're ready to serve, transfer everything to the tagine (or earthenware dish) that you'll be using to serve.
  • Break the eggs into the dish and put it into an oven pre-heated to 240°. Cook until the egg whites are set and serve right away with warm Arabian pitta bread cut into strips or triangles.
  • Mix the mince with a third of the onions, add a little of the cumin and 2 pinches of cayenne. Season and add ½ the parsley and the coriander. Work the mixture with wet hands so that it doesn't stick to your fingers and shape into small meatballs. Sauté them in a little of the olive oil and as they brown put them into the tagine.
  • Next, sauté the remaining onions in the oil, taking care not to brown them. Add the tomatoes to the frying pan and let it all simmer, half-covered. Add the garlic and the remaining parsley. Flavour with the remaining cumin and the cinnamon and, if you like, a little more cayenne. Season, stir well, and let the sauce simmer, covered, for about 30 minutes.
  • Put the meatballs in the sauce and leave to cook for around 10 minutes.
  • When you're ready to serve, transfer everything to the tagine (or earthenware dish) that you'll be using to serve.
  • Break the eggs into the dish and put it into an oven pre-heated to 240°. Cook until the egg whites are set and serve right away with warm Arabian pitta bread cut into strips or triangles.
  • Tell us what you think