Kefta Tagine with Eggs

Step 1

In a bowl, combine the ground lamb with half the chopped onion, half the garlic, 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and the pepper; shape into small oval meatballs.

Step 2

Heat the olive oil in a large tagine or deep skillet over medium heat and cook the meatballs for 5 to 6 minutes, turning occasionally, until browned on all sides but not fully cooked through.

Step 3

Remove the meatballs and set aside, then add the remaining onion and garlic to the pan and cook for 3 minutes until softened.

Step 4

Stir in the diced tomatoes, remaining cumin, remaining paprika, and remaining salt; simmer for 10 minutes until the sauce thickens slightly.

Step 5

Return the meatballs to the sauce, cover, and simmer for 10 minutes until the meatballs reach an internal temperature of 160°F.

Step 6

Crack the eggs directly into the sauce around the meatballs, spacing them evenly.

Step 7

Cover and cook for 5 to 7 minutes, until the egg whites are set but the yolks are still slightly runny, or longer for firmer yolks.

Step 8

Sprinkle with fresh cilantro and serve directly from the pan with warm bread.