Kefta Tagine with Eggs

Ingredients

• 1½ lb Ground Beef
• 1 small onion, grated + 3 tbsp parsley + 1 tsp cumin + 1 tsp paprika (into the meat)
• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic
• 1 tsp each cumin and paprika (for the sauce) + ½ tsp cinnamon
• 4 eggs
• 2 tbsp olive oil
• Cilantro, and bread for scooping

Method

1. Knead the Ground Beef with the grated onion, parsley, and its spices; roll into small kefta the size of walnuts.
2. Build the sauce: garlic in oil 30 seconds, then tomatoes, sauce spices, and salt; simmer 10 minutes.
3. Nestle the kefta into the sauce and poach, covered, 12 minutes until cooked through (160°F) — no searing; the tomato does the tenderizing.
4. Make four wells and crack in the eggs. Cover 4–5 minutes until whites set, yolks tremble.
5. Cilantro over the top, pan straight to the table, bread instead of forks. Morocco serves this bubbling in the tagine; your skillet carries the same authority.