Moroccan Meatball and Egg Tagine





20 min


25 min



  • 500 grams ‏Mince Beef (Good Quality)
  • 1 ‏Red Pepper (Medium)
  • 2 Teaspoons (tsp) ‏Garlic (Crushed)
  • Half ‏Onion (Grated)
  • Handful ‏Currants
  • 1/4 Teaspoon ‏Ground Cinnamon
  • 1/4 Teaspoon ‏Ground Ginger
  • 1 Teaspoon ‏Ground Cumin
  • 1/2 Teaspoon ‏Cayenne Pepper
  • 1/4 cup ‏Parsely (Chopped)
  • 1 Teaspoon ‏Ground Coriander
  • 2 Teaspoons ‏Salt
  • 1 Tablespoons ‏Olive Oil
  • 800 grams ‏Tomatoes (Canned, diced)
  • 240ml ‏Chicken Stock
  • 4 ‏Eggs (Free Range)
  • To Serve ‏Crusty Bread
  1. Blacken and blister the skin of the red pepper on a high hob flame.
  2. Take off the heat and let it cool. Once cooled down, peel off the skin and slice it thinly.
  3. For the meatballs, in a bowl combine all the ingredients and whisk well.
  4. Once the mixture is firm, make little balls using your hands.
  5. Heat the oil in a tagine and cook the meatballs until golden brown.
  6. Now for the sauce start with cooking the onions for 3 minutes.
  7. Fry the garlic and all the spices. Cook for another 2 minutes.
  8. Throw in tomatoes, salt, chicken stock and bring the mixture to a boil.
  9. Let it simmer for 15 minutes and meanwhile preheat the oven to 150°C/300°F (Gas Mark 2).
  10. Add the meatballs into the sauce and throw in parsley and pepper on top. Cook for 5 minutes.
  11. Now crack the eggs on top and put the tagin into the oven for 5 minutes. Garnish with cheese or parsley and serve hot.

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