This 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.
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.