Spicy Meatball Tagine with Poached Eggs

IMG_2353This recipe from Morocco for little meatballs cooked in a spicy tomato sauce topped with poached eggs is irresistible.  Middle eastern spices add an exotic touch. Serve over whole wheat couscous with a big green salad on the side.

Serves 6

1 28 ounce can crushed tomatoes
1/2 cup water
1 large onion, finely chopped
1 tablespoon Spanish smoked paprika
1 tablespoon ground cumin
Pinch of ground cayenne

2 pounds ground beef chuck or lamb
1 medium onion, grated or finely chopped
1 garlic clove, minced
1 large egg, beaten
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon ground cayenne
6  large eggs (optional)
1/2 cup chopped cilantro

Make the Sauce: In a large slow cooker, combine the tomates, water, onion, paprika, cumin, salt to taste and cayenne.  Stir well.  Cover and cook on low for 4 hours.

Make the Meatballs: Combine all of the ingredients.  Moisten your hands in cold water and shape the mixture into 1-inch balls.

After the sauce has cooked for 4 hours, turn the slow cooker to high.   Uncover the pot and drop the meatballs into the simmering sauce.  Recover and cook 2 hours more or until the meatballs are cooked through.

Make the Poached Eggs:  When the meatballs are ready, break one of the eggs into a cup.  Carefully slip the egg onto the surface of the simmering sauce.

Repeat with the remaining eggs.  Cover and cook 10 -15 minutes or until the eggs are done to taste.

Serve hot sprinkled with the cilantro.


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Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

3 Responses to Spicy Meatball Tagine with Poached Eggs

  1. Kindra says:

    Hi, I made this today and the sauce turned out wonderful. On the other hand, the meatballs had no flavor from the spices. I remember the meatballs were very red in color from the spices when I watched the show (wish I had recorded it so I could go back and watch how they were made). I’m wondering if the amount of paprika, cumin and cayenne are for 1 pound of ground meat and not 2? Using 2 pounds completely masked in flavor from the spices. Are the ingredients listed correctly?

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