This popular Moroccan dish features meatballs (kefta mkaouara) cooked in a zesty, homemade shakshuka-like tomato sauce.
Many cooks like to present the meatball tagine with eggs poached directly in the sauce, but this addition is optional. Olives are sometimes added, and for a little extra heat, throw in some ground cayenne or fresh chili peppers.
Although a clay or ceramic tagine is the traditional cooking vessel of choice, a deep skillet will work just as well. In either case, allow ample time for the diced tomatoes to reduce to a thick sauce before adding the meatballs.
Tajin CDO with eggs from Moroccan Cuisine prepare for lunch today the most famous dishes of Moroccan Cuisine try the wonderful tajen recipes with meat cof and serve your recipe hot ingredients for four people one minced meat 350 G to eggs four pieces three coriander 2 cups four parsley 2
Tablespoons five garlic four cloves crushed six oil a cup small seven black pepper half a teaspoon eight red pepper half a teaspoon nine Ginger half a teaspoon 10 Tomatoes 2 cups grated 11 salt a teaspoon now with the preparation method place the grated Tomatoes garlic cloves coriander parsley salt spices and
Oil in a pot and cook the ingredients over low heat place the minced meat remaining garlic parsley and salt in a bowl form balls and add them to the tomatoes when the meat is cooked add the unbeaten eggs cover it leave it on low heat until it is cooked and serve it
Hot bon appetite