Kefta Tagine with Eggs

Ingredients

• 1 lb ground beef
• ¼ cup fresh cilantro, finely chopped
• ¼ cup fresh parsley, finely chopped
• ½ medium yellow onion, finely minced
• 3 whole garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 whole garlic cloves, minced
• 1 can (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• 1 teaspoon paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pinch pinch of saffron threads (optional)
• ½ cup water
• 4 whole large eggs
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Combine 1 lb ground beef, 0.25 cup finely chopped fresh cilantro, 0.25 cup finely chopped fresh parsley, 0.5 medium yellow onion (finely minced), 3 minced garlic cloves, 1 teaspoon ground cumin, 0.5 teaspoon ground cinnamon, 0.5 teaspoon paprika, 1 teaspoon kosher salt, and 0.25 teaspoon black pepper in a bowl. Mix gently with your hands until just combined — overworking the mixture makes tough, dense meatballs. Form into 12 to 16 balls roughly the size of walnuts, about 1.5 inches in diameter.

2. 2

   Set a 12-inch heavy-bottomed skillet or tagine over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it heat for 1 minute until shimmering. Working in batches to avoid crowding, add the meatballs to the hot oil and sear until browned on all sides, about 5-6 minutes total, rolling them gently with a spoon as they cook. You want a deep golden crust. Transfer the browned meatballs to a plate.

3. 3

   Reduce the heat to medium. In the same skillet, add 1 diced medium yellow onion and cook until softened and translucent, about 3 minutes, stirring occasionally and scraping up any browned bits from the bottom — these fond bits are flavor gold. Add 2 minced garlic cloves and cook for 1 minute more until fragrant.

4. 4

   Stir in 2 tablespoons tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and caramelizes a bit. Pour in one 14 oz can of crushed tomatoes with its juices, then add 1 teaspoon ground cumin, 0.5 teaspoon ground ginger, 1 teaspoon paprika, 0.75 teaspoon kosher salt, 0.25 teaspoon black pepper, and a pinch of saffron threads if using. Stir well to combine.

5. 5

   Return the meatballs to the skillet and pour in 0.5 cup water. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon — it should smell rich and spiced. Taste and adjust seasoning with salt and pepper.

6. 6

   Make 4 small wells in the sauce among the meatballs. Crack 1 large egg into each well, spacing them evenly so they have room to cook. Cover the skillet with a lid (or foil if you don't have one) and reduce the heat to medium-low. Cook for 5-8 minutes until the egg whites are set but the yolks still jiggle slightly when you gently shake the pan — the residual heat will continue to cook them after you remove from the stove.

7. 7

   Remove from heat and sprinkle with 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped fresh parsley. Let rest for 2 minutes so the flavors marry. Serve directly from the skillet, or carefully transfer to a shallow serving bowl, making sure each person gets a meatball, some sauce, and an egg. Accompany with warm bread for scooping up the spiced tomato sauce.

Tools you’ll need

• 12-inch heavy-bottomed skillet or tagine
• large mixing bowl
• wooden spoon or silicone spatula
• lid or foil cover
• serving spoon
• cutting board
• chef's knife

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