Beef Kefta Tagine with Baked Eggs and Peppers
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 2 red peppers, sliced
- 400 g chopped tomatoes
- 4 eggs
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 33.7 g
- Carbohydrate
- 11.8 g
- of which sugars
- 8.8 g
- Fat
- 29.7 g
- of which saturates
- 10.6 g
- Fibre
- 3.6 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince with half the garlic, 1 teaspoon of the ground cumin and half the paprika, season well and shape into 16 small meatballs.
- 2
Heat the olive oil in a wide pan and brown the meatballs for 5 minutes, turning, then lift out.
- 3
Cook the red peppers in the same pan for 5 minutes, then add the remaining garlic, cumin and paprika and cook for 1 minute.
- 4
Pour in the chopped tomatoes, return the meatballs to the pan and simmer for 10 minutes until the meatballs are cooked through with no pink remaining.
- 5
Make four small gaps in the sauce and crack in the eggs. Cover and cook for 4-5 minutes until the egg whites are set but the yolks still soft.
- 6
Scatter with the fresh coriander and serve straight from the pan.
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