**Shakshuka - Meatballs and Eggs Tagine** Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes. Tunisia.

Ingredients

Serves 4

• 450 gr kefta
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and finely chopped
• 1 can peeled tomato (400gr/14 oz.) or 5 ripe tomatoes, chopped
• 1 tablespoon chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• pinch of cayenne pepper (or 1/2 teaspoon paprika)
• ½ teaspoon salt
• 4 eggs
• 1 teaspoon chopped fresh coriander for garnish

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Instructions

1. Shape the kefta into small meatballs (2,5 cm diameter), cover and reserve in the fridge.

2. In a large frying pan (or deep skillet) stir in the rest of the ingredients, except the
   eggs, over medium heat. Bring to the boil and cover with a lid under low heat.
   Let simmer until it becomes a thick sauce, about 25min.

3. Return the meatballs to the sauce and cover until they are almost cooked, about 7 min.

4. Gently break the eggs into the sauce and cover until the eggs are poached; egg
   white set and yolk still runny (4 to 5 minutes).

5. Garnish with fresh chopped coriander and serve immediately with bread.

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Kefta Recipe

Ingredients

450 gr minced beef and/or lamb 1 medium onion, grated 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh coriander Leaves of 4 mint sprigs, chopped 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper pinch cayenne pepper 

Directions

• In a large bowl, combine all the ingredients together. Use your hands or a large
spoon to incorporate the meat, the onion, the herbs and the spices together.

• Add salt according to your taste.

• Shape and cook as desired.

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This Recipe Is Published Here

bon appetit