Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce)

Ingredients

Meatballs

• 1 lb ground lamb or ground beef
• 1/2 onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sweet Hungarian paprika
• 2 sprigs fresh coriander, finely chopped
• 2 sprigs flat leaf parsley, finely chopped

Sauce

• 2 tablespoons olive oil
• 1/2 onion, grated
• 1/2 teaspoon salt
• 1/2 teaspoon sweet Hungarian paprika
• 1/8 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 1 cup lamb stock or beef stock

Vegetables and Eggs

• 2 cups squash or potatoes, peeled & cut into large chunks
• 1/2 cup peas
• 3 eggs, beaten

Directions

1. 1

   Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.

2. 2

   In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.

3. 3

   Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.

4. 4

   Pour the eggs in in a stream over everything.

5. 5

   Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).

6. 6

   Serve warm over couscous, sprinkled with cumin or black pepper if desired.