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Tajine eggs and meatballs


For the recipe of tajine eggs and meatballs Moroccan way

2 to 3 tomatoes
200 to 300 g ground meat
2 cloves garlic
3 eggs
1 onion
200 g. Of parsley
1 C. Tomato concentrate (optional)
1 C. With cumin coffee
1 C. With sweet paprika
Salt and pepper


Of tajine eggs and meatballs

Finely mince your 1/2 onion then your coriander and your parsley. Finish by finely chopping your mint.
Add to this mixture 1 teaspoon of cumin and 1 of paprika. Add salt and pepper. Now add your minced meat and 2 to 3 tablespoons of olive oil. Mix your mixture until a homogeneous whole.
Form your keftas by hand then in a pan cook these last.
In a pan, brown the keftas. Do not leave them for more than 5 minutes so that they do not dry and then reserve them.
In the same frying pan, add a little olive oil, then sauté the garlic, the tomatoes cut into pieces (add if necessary 1 tablespoon of concentrated tomato). Season with salt and pepper and simmer for 15 minutes.
Add the meatballs and cover the pan. Once the meat is cooked, break the eggs and let cook, taking care to keep the eggs flowing.
You can add 1 spoon of ginger for those who appreciate this spice, it will bring you more flavors.

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