This delighful Moroccan dish is normally cooked in a special earthenware pot known as a tagine, but comes out quite delicious in a large shallow pan.
Kefta tagine mkawra (tagine of meatballs in tomato sauce with eggs)(from Claudia Roden, one of my favorite cooks)
1 1/2 pounds ground lamb or beef (I used turkey)
1 onion, very finely chopped
3 tablespoons finely chopped parsley
salt and pepper
pinch of ground chili pepper, to taste
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cumin
vegetable oil for frying
2 onions, chopped
2 tablespoon olive oil
2 cloves garlic, crushed
1 1/2 pounds tomatoes, peeled and chopped
2 teaspoons sugar
1 small chili pepper, seeded and chopped (optional)
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
For the meatballs, mix all the ingredients together except the oil and knead into a soft paste. Roll into marble-shaped balls and fry them very briefly in batches in shallow oil, shaking the pan to color them all over. Lift out with a slotted spoon and drain on paper towels.
In a large shallow pot which you can bring to the table, prepare the sauce. Fry the onions in oil til soft. Add the garlic, tomatoes, sugar, salt, and chili pepper if you like, and simmer for 20 minutes, until reduced. Add parsley, cilantro, and the meatballs, and cook 5 minutes.
Just before serving, break the eggs carefully over the sauce, leaving them whole, cover and cook until the whites have set. Makes 6 servings.