Moroccan Tagine with Meatballs and Eggs
Any type of Moroccan tagine is something I’ll try and usually love, really any Moroccan dish at all, especially ones that you don’t even actually have to cook in a ‘tagine’ pot, per se. In this recipe I used Saffron Road’s Moroccan Tagine Simmer Sauce to make something I’d always wanted to try- a tagine with beef kofta (meatballs) and eggs. Doesn’t sound like something you hear about everyday, but since I love meatballs and eggs are a staple at both breakfast and dinner in my house, I couldn’t wit to finally give it a try. Here goes…and this is what you need:
Ground beef, bread crumbps, parsley, salt, pepper, eggs, sliced green peppers, minced garlic, onion and tomatoes, tomato paste and the all-natural, non-GMO Moroccan Tagine Simmer Sauce by Saffron Road.
To make the meatballs, mix the ground beef with an egg, parsley, salt, and bread crumbs.
Form it into one big ball, then break into smaller round balls- or you could shape them more oblong; that’s up to you.
I like them this way.
Continue to do this until you have used up all the ground beef. 1/2 pound of ground beef makes about 10 small meatballs.
You’ll start out by first sautéeing the green pepper, tomato, onion and garlic in a pan first. Then you’ll add the meatballs.
Cook the mixture until the meatballs are mostly brown, turning only when they’re ready (they’re easy to move around without sticking). Add the tomato sauce now, too, with a little water.
Add six eggs. I just crack them right into the pan. Let them cook for just a few minutes, long enough for them to ‘set’ or gel to the pan.
Now add the Moroccan Tagine Simmer Sauce.
Cover and cook until the eggs and meatballs are fully cooked, about 20 minutes.
Add parsley on top for garnish just before serving.
Use a spatula to lift out separate pieces to plate, otherwise, enjoy communally straight from the pan as it looks so much less messy than pulling out individual portions.
The meatballs are so nice and soft like this and the simmer sauce adds that wonderful smokey flavor you can only get with good, smoked spices and other ingredients that speak to its authenticity. It’s such a great recipe to make, especially now that it can be made a little more conveniently with the Saffron Road products like it.
What other ways would you enjoy the Moroccan Tagine Simmer Sauce by Saffron Road?
- 1/2 pound lean ground beef
- 1 egg
- 1/4 teaspoon salt
- 1 tablespoon dried parsley
- 1 cup bread crumbs
- 4 tablespoons olive oil
- 1.5 cups sliced green peppers
- 1/2 cup onion, diced
- 1 cup tomatoes, diced
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons water
- 6 eggs
- 1 packet Saffron Road's Moroccan Tagine Simmer Sauce
- To make the bread crumbs, use a bowl to combine all the ingredients. Form into a huge ball, then break into smaller pieces to make about 10 small balls. Set aside while preparing the other ingredients for the tagine.
- In a large sauté pan, heat the oil over medium heat. Add the green peppers and let cook for about 1-2 minutes then add the onion. Cook until the onions are translucent. Add the tomatoes and garlic.
- Place each meatball into the pan and let cook to brown on each side, turning only when it's easy to do so. Add the tomato paste and water. Stir to combine the paste really well.
- Crack each egg into the pan, then let them set for a few minutes. Add the Tagine Simmer Sauce, reduce the heat and cover. Cook for 20 minutes.
- Remove the lid and serve the dish immediately either in the same pan or in individual pieces. Serve withe rice, couscous or bread, if desired.
I hve triied it and its very nice Mashaa Allah.
I’m so surprised to see you use prepacked sauce. It is so very easy to make this sauce yourself!
I can do that, too- it’s really nice to show people options that are also very convenient for them.
Thank you very much. I am living in the Gambia but i dont know Morrocan tangine, can you please help and if not available in the Gambia what can i used to substitute morrocan tangine
Please tell me substitute for tangine simmer sauce as its not available where I live.
Grind some dry JARDALOO/ DRIED APRICOTS in 1/2 cup water and enjoy what?
Becareful almost dishes made by moroccan are of Algerian origin
Moroccan did a kind of renaissance in 1990 by attacking algerian cuisne. Helped by Frence’s media , restauration,and hottelerie they succeed to stool almost the Algerian dishes and they still steal