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Home Ground Beef Recipes / Beef Mince Recipes

Tajine With Eggs And Meatballs Served With Pita Bread

Tajine With Eggs And Meatballs Served With Pita Bread
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I love Moroccan cuisine and I also love spices. I usually cook tajine with eggs and meatballs with ground beef, chicken or lamb. You can add more ingredients if you want, such as carrots and peppers or more cayenne in case you prefer your meal extra spicy. If you can find Moroccan bread, it will absolutely uplift this dish, but pita bread is also great and more common in grocery stores.

Tajine With Eggs And Meatballs Served With Pita Bread

Tajine With Eggs And Meatballs Served With Pita Bread

Jane SimpsonJane Simpson
Tajine with eggs and meatballs made from ground beef is one of my favourite dishes. Moroccan bread would unquestionably elevate this recipe but you may also accompany it with pita bread which is more commonly found in grocery stores.
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Moroccan
Servings 6
Calories 512 kcal

Ingredients
 
 

  • Tomatoes5 medium tomato - cut into cubes
  • Red Onion3 medium red onion - finely chopped
  • Garlic3 cloves garlic - finely chopped
  • Raw Meat Mince1.4 pound ground beef - (minced beef)
  • Cumin In Plate Isolated1 teaspoon cumin - powder
  • Wooden Bowl Of Salt½ teaspoon salt
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper - black, ground
  • Heap Of Cayenne Pepper½ teaspoon cayenne pepper
  • Turmeric Powder In Plate½ teaspoon turmeric - powder
  • Parsley On White Background4 tablespoons parsley - fresh, chopped
  • Big Bunch Of Fresh Green Cilantro Isolated1 tablespoon cilantro (coriander) - finely chopped
  • Glass Bowl Of Olive Oil Isolated On White Background3 tablespoons olive oil
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks½ teaspoon ground cinnamon - powder
  • Chicken Egg6 medium eggs
  • Pile Of Pita6 medium pita bread - or Moroccan bread

Instructions
 

  • Blend the minced beef with one-third of the chopped onions.
  • Add cumin, cayenne, salt and pepper, 2 tablespoons of parsley and the coriander. Work the mixture with wet hands so it doesn't stick to your fingers. Shape it into small meatballs.
  • In a pan, sauté them briefly in olive oil, and place them in a tajine once browned.
  • Then sauté the rest of the onions but make sure they don't become brown.
  • Add the tomatoes to the pan and let them simmer, half covered.
  • Add the garlic and the rest of the parsley. Season with the remaining cumin and cinnamon, and add extra cayenne and salt if you like. Mix well and let the sauce simmer for about 30 minutes.
  • Add the meatballs to the sauce and let them cook together for about 10 minutes.
  • Before you serve, transfer to a clay dish, crack the eggs into it and place the plate in a preheated oven at 240°C.
  • Bake until the egg whites are set, and serve immediately with warm Arabic pita bread cut into triangles.

Nutrition

Calories: 512kcalCarbohydrates: 42gProtein: 34gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 232mgSodium: 636mgPotassium: 829mgFiber: 4gSugar: 5gVitamin A: 1397IUVitamin C: 22mgCalcium: 121mgIron: 5mg
Have you tried this recipe?Please leave a rating and comment.
Tags: eggsmeatballstaginetajine
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