Start to finish time: 60 minutes
Cooking time: 50 minutes
For the Tomato sauce
4 Tomatoes (800g)
4 Tablespoons olive oil
½ Teaspoon salt
½ Teaspoon black pepper
2 Teaspoon paprika
For beef seasoning:
600g Lean ground beef
2 Teaspoons paprika
1 Teaspoon turmeric
½ Teaspoon cinnamon
1 ½ Teaspoon cumin
2 Garlic cloves shredded (5g)
½ Cup finely chopped cilantro (25g)
1 small onion grated or finely chopped (80g)
2 Teaspoons salt
Peel and seed the tomatoes then puree them in a food processor with the salt and paprika. Tomatoes are very juicy, there’s no need to add any water.
Heat the olive oil in the Tagine on medium heat. Add the tomato puree and the pepper. Stir and place the lid on. Increase the heat and let cook uncovered for 20 minutes while you are preparing the meatballs.
Place the ground beef in a large bowl, add all the spices, grated onion, shredded garlic cloves and chopped cilantro. Mix everything together until the color of the meat has evened out.
Wash your hands clan. Set a bowl of water on your working surface, dip your fingers in the water, scoop about 1 tablespoon of meat with your fingers and work it into a 1” ball between your right hand fingers and your left hand palm. Get all the meat balls ready before you place them in the Tagine at once.
Stir the tomato sauce, place the meatballs in the Tagine, cover and let cook for another 25 minutes.
Crack the eggs in the Tagine. Place the lid on and let cook for 5 to 7 minutes.
Serve with fresh baked bread and mint tea.