Kofta and Egg Tagine



Kofta and egg tagine is one of those dishes that can be made anytime of the day. The flavors meddle so well together and if you’re able to buy or make fresh bread to scoop it up with then you should. I like to prepare the meat early in the morning and allow the ground lamb and spices to sit for a while, it really intensifies the flavors. If your in a pinch for time I would allow at least an hour if you have it to spare.

1 pound ground lamb
1 small white onion
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 cup chopped mint
1 garlic clove
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons olive oil

3 potatoes, thick slices
2 tablespoons olive oil

1 small white onion
2 garlic cloves
1/2 cup chopped parsley
1 (8 ounce) can tomato sauce
1/2 cup water
1/2 teaspoon cumin
1/4 teaspoon sea salt
1/2 teaspoon black pepper

3 eggs
chopped parsley
1/4 cup toasted pine nuts

1. In a food processor pulse onion and place in a large mixing bowl. In the processor add 1 tablespoon of the olive oil and mint and pulse, add to the mixing bowl as well. In the bowl add lamb, cumin, paprika, coriander, ginger, garlic, salt and pepper. Mix well, cover bowl and place in the refrigerator for at least an hour.

2. Shape into 1-inch balls then add the remaining olive oil in a large frying pan over a medium heat and saute the kofta for about 5–7 minutes, browning on all sides. Transfer the kofta to a plate and sprinkle on parsley and pine nuts. Serve with fresh pita bread.

3. Add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened. Add the tomato sauce, cumin and salt and pepper. Add water, stir and cook for 5 minutes. Cook until thickened.

4. Pre-heat oven to 350F. In a oven proof baking dish add sauce, potatoes and kofta. Bake for 15 minutes and remove from oven. Make little indentations in the top of the sauce, then break eggs carefully into them. Continue to cook for about 5-10 minutes or until eggs have set. Serve immediately with some parsley sprinkled over the top.

Yields: 4 servings

  • Did you know the term tagine (or tajine) refers to a North African stew that is slow-cooked in a theatrical-looking pot of the same name.

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