Los Angeles Times

Tagine of kefta with tomatoes and poached eggs (mkaouara)

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1 hour, 50 minutes. Serves 4

KEFTA MEATBALLS

1⁄2 pound ground beef

1⁄2 pound ground lamb

1 onion, finely chopped

2 cloves garlic, finely

chopped

1 teaspoon paprika

1 teaspoon ground cumin

1⁄2 teaspoon salt

1 ⁄4 teaspoon ground black pepper

1⁄8 teaspoon ground hot pepper

1⁄4 cup chopped fresh parsley 1 ⁄4 cup chopped fresh cilantro

In a large bowl, combine the beef and lamb, along with the onion, garlic, paprika, cumin, salt, pepper, hot pepper, parsley and cilantro. Lightly knead the mixture to evenly incorporat­e all of the spices and flavorings. Form the mixture into 1-inch meatballs. Cover and refrigerat­e until ready to cook; the meatballs can be made up to one day in advance.

TAGINE OF KEFTA WITH TOMATOES AND POACHED EGGS

2 pounds large tomatoes, peeled, seeded and chopped

1 1⁄2 tablespoon­s paprika

1 1⁄2 tablespoon­s ground cumin

1 teaspoon salt

1 teaspoon ground hot

pepper

3 tablespoon­s finely

chopped fresh parsley

3 tablespoon­s finely

chopped cilantro

3 cloves garlic, pressed

1⁄3 cup olive oil

1⁄3 cup water

Prepared kefta meatballs

4 eggs

Bread, for serving

1. In a large tagine or deep skillet, combine the tomatoes, paprika, cumin, salt, hot pepper, parsley, cilantro, garlic and olive oil. Cover and bring to a simmer over medium heat, then reduce the heat to medium-low and cook for 30 minutes to marry the flavors, stirring occasional­ly.

2. Add the water and distribute the meatballs evenly in the pan and continue to cook over medium heat, stirring occasional­ly, until the tomato sauce is thickened, about 20 minutes.

3. Five minutes before finishing the sauce, break the eggs over the meatballs and sauce, cover and cook until the white of the egg is solid and the yolks are partially cooked. Serve the meal directly from the tagine with bread on the side.

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