The first post I ever shared on the House of Greedy was a report about this very dish. It has sent me on bit of a nostalgia trip today in truth, reflecting on how far the blog has come in the past couple of years. Including the photography…I’m hoping the tips I’ve picked up along the way have helped on the imagery side of things. As they say, you eat with your eyes. I’m inclined to agree with that. On that note, I’d like to say thank you to everyone who has kept the faith and stayed with me. I’ll do my very best to keep em’ coming. 

I guess it’s fair to say that this meal was one of many that got me excited enough about food to start sharing it and writing about it. Just out of interest, here’s a link to my original post. I don’t think I’ll ever stop being enthusiastic about experiencing different cuisines, and if you haven’t sampled Moroccan as yet, it’s certainly one to try. This one will go down well with my fellow egg appreciators, I’m sure. ‘Kefta Tagine with Tomatoes and Eggs’ is one of our favourites from a wonderful and well-used cookbook named  ‘The Food of Morocco’ by Paula Wolfert.

To make our version of this recipe (serves five to six) you will need:

For the kefta (meatballs)

– 450g of lamb mince 

– Three tablespoons of creme fraiche 

– Three garlic cloves (peeled)

– Two tablespoons of onion (peeled/grated)

– One and a half teaspoons of paprika

– One teaspoon of ground cumin

– A pinch of ground cinnamon 

– A pinch of ground ginger

– A pinch of fresh nutmeg 

– A pinch of cayenne pepper

– One teaspoon of salt 

– One tablespoon of chopped coriander leaves 

For the tomato sauce:

– 700g of fresh plum tomatoes (halved/grated)

– Two tablespoons of EV olive oil 

– One small red onion (chopped)

– Three garlic cloves (peeled and crushed to a paste – use a little salt)

– Two tablespoons of tomato puree 

– One teaspoon of ground cumin

– One and a half teaspoons of paprika 

– Quarter of a teaspoon of sugar

– Salt and black pepper (to taste)

– Four medium sized eggs 

– Two tablespoons of fresh flat-leaf parsley to garnish (finely chopped)

Method:

– Firstly, make the Kefta by combining all of the ingredients together in a blender. Add roughly four tablespoons of water or enough to make the mixture pliabe. Roll into 24 balls and refrigerate, covered, until you’re ready to poach them.

– To make the sauce, start by putting the onion, garlic and 80ml of water in a tagine or stove top pot over a medium heat. Cook for around ten minutes or until the water has evaporated. 

– Add the puree to the sizzling oil, stir and add the grated tomatoes and 80ml of warm water. Add the spices, sugar and season to taste. Increase the heat gradually and bring to the boil. Reduce to a simmer for around five minutes.

– Drop in the kefta, making sure they are thoroughly coated by the sauce. Cover with a lid and continue to cook for approximately twenty five minutes, turning the meatballs halfway through. 

– Uncover the pot and slowly break each egg onto the top of the sauce. Cover and poach them for around five minutes, or until the whites are fully set. Remove the pot from the hob on to a heat resistant surface and leave to rest for a few minutes. 

– Sprinkle with the fresh parsley and a little seasoning. Serve immediately. 

We put this alongside some bulgur wheat, which is our new go-to carb, and it was nothing short of divine. The rich tomato sauce is earthy and bursting with warming spices, while the meatballs are a little creamy from the creme fraiche and hugely succulent. It makes such a difference when you poach the meat as opposed to pan-frying. Lastly the eggs…well…who doesn’t love a nicely poached egg for dinner? Another genius addition to this glorious Moroccan experience. If you don’t already own one, time to invest in a tagine. 

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