Kefta Tagine with Tomatoes and Eggs

Page 402

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(2 reviews)

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Recipe Review

Lovely rich tomato sauce, full flavored. The meatballs are a bit tough, but still very tasty. We used ground beef rather than ground lamb.

What really elevated this recipe was the poached egg. So very delicious.

My eggs over-cooked just a bit. I would advise only allowing the tagine to sit for about 2 minutes after removing from heat (rather than the 3-4 suggested).

We served this with a bit of rice, but I was wishing for the tagine bread.

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