Meatball and Egg Tagine

Ingredients

4 eggs (or 1 per person)

Tomato Sauce

2 tablespoons olive oil or butter (30 ml)

2 cloves garlic, finely chopped or pressed

1 teaspoon sweet paprika (5 ml)

1/2 teaspoon ground cumin (2.5 ml)

1/4 teaspoon ground turmeric (a pinch)

1/2 teaspoon salt (2.5 ml)

1/4 teaspoon black pepper (a pinch)

1/4 teaspoon red pepper flakes or cayenne (a pinch)

28-ounces (790 g) of whole canned/boxed tomatoes in their juice

1/4 teaspoon saffron threads, crumbled into 1/4 cup (60 ml) hot water

1/4 cup finely chopped fresh parsley (60 ml)

1/4 cup finely chopped fresh coriander (60 ml)

Meatballs

1 pound ground beef or lamb (or a combination of the two) (450 g)

2 tablespoons grated or very finely chopped red onion

1 teaspoon sweet paprika (5 ml)

1 teaspoon ground cumin (5 ml)

1 teaspoon ground coriander (5 ml)

1 teaspoon salt (5 ml)

1/2 teaspoon ground cinnamon (2.5 ml)

1/4 teaspoon pepper (a pinch)

1/4 teaspoon red pepper flakes or cayenne (a pinch)

2 tablespoons finely chopped fresh parsley (30 ml)

2 tablespoons finely chopped fresh coriander (30 ml

Method

1. In a wide (11 or 12 inch/30 cm) saucepan or dutch oven with a lid, heat the olive oil/ butter for the tomato sauce. Add the garlic and sauté a few minutes. Add the spices and mix well then add the tomatoes. Bring to a gentle simmer for 15 minutes, covered.

2. While the sauce is simmering, use your hands to combine all of the meatball ingredients in a large bowl. Shape the mixture into small meatballs about 1- inch in diameter.

Add the meatballs to the tomato sauce along with the 1/4-cup of saffron water. Cover and gently simmer for 30 minutes.

3. Crack the eggs into the sauce. Cover and simmer for 5 to 7 minutes, until the whites are set but the yolks are still runny.

4. Top with the finely chopped parsley and corriander.

(Taken from Marks Daily Apple, great for healthy recipes ideas)