Moroccan Meatball and Egg Tagine

95%

Servings

2-4

Prep

20 min

Cook

1 hr

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Ingredients

  • 1 ‏Medium red capsicum
  • 500 grams ‏Packet Coles 3 star beef mince
  • 2 tsp ‏Crushed garlic
  • 1/2 ‏Medium brown onion, grated
  • 1 tbsp ‏Currants
  • 1/4 tsp ‏Ground cinnamon
  • 1/4 tsp ‏Ground ginger
  • 1 tsp ‏Ground cumin
  • 1/2 tsp ‏Cayenne pepper
  • 1/4 cup ‏Chopped parsley
  • 1 tsp ‏Ground coriander
  • 2 tsp ‏Salt
  • 1 tbsp ‏Olive oil
  • 1/2 ‏Medium brown onion, finely diced
  • 2 tsp ‏Finely chopped garlic
  • 1/2 tsp ‏Ground cumin
  • 1/2 tsp ‏Ground coriander
  • 1 pinch ‏Ground cinnamon
  • 800 grams ‏Can diced tomatoes
  • 1 cup ‏Salt reduced chicken stock
  • 1/2 - 1 tsp ‏Salt (to taste)
  • 1/2 cup ‏Chopped parsley, plus extra for garnish
  • 4 ‏Free range eggs
  • ‏Crusty bread, to serve (optional)
  1. Place capsicum on high gas flame, turning with tongs, allowing skin on all sides to blacken and blister. Remove capsicum from heat, allow to cool for a minute and then place in a plastic bag and tie in a knot to allow capsicum to sweat. Set aside for 10 – 15 minutes. Peel off skin and thinly slice.
  2. Meanwhile to make the meatballs, combine all ingredients together in a large bowl. Mix well using your hands. Take 1 tablespoon of mixture and roll into a meatball shape using the palm of your hands. Repeat with reing mixture.
  3. Place large frying pan over high heat, add oil and all the meatballs, cook on each side until a golden colour is achieved. Remove from pan and set aside.
  4. For the sauce: Reduce heat to medium – low, add onion and cook for 3 minutes, add garlic and spices, cook for a further 2 minutes. Add tomatoes, chicken stock and salt, stir mixture, turn heat to high and bring to the boil then reduce to a simmer for 15 minutes. Preheat oven on grill setting to 150°C.
  5. Add meatballs, capsicum and parsley to the pan and cook for a further 5 minutes. Crack eggs on top of mixture. Place frying pan in oven and bake for 5 minutes, or until eggs are just cooked. Garnish with extra parsley. Serve hot with crusty bread.

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