Kefta Mkaouara (Meatball and Egg Tagine)
One portion, 30 minutes, and only 10 minutes of chopping. About 710 kcal and 42 g protein. It brings some heat.
Per portion
Calories from protein 24%, carbs 18%, fat 58%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Mix the beef mince with ¼ tsp salt, the grated onion, garlic, cumin, cinnamon and half the herbs. Season and shape into small meatballs.
- 2
Heat the oil in a frying pan, add the tomatoes and paprika, and simmer for 5 minutes.
- 3
Nestle the meatballs into the sauce, cover and simmer for 10–12 minutes, turning occasionally, until cooked through.
- 4
Make a small well in the sauce, crack in the egg, cover and cook for 3–4 minutes until the white is set but the yolk still soft.
- 5
Scatter with the remaining herbs and serve with the crusty bread for dipping.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/kefta-mkaouara-meatball-and-egg-tagine/
