Minced Meat – Eggs Tagine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, (beef)
- 6 tomato (s)
- 3 onion (s)
- 2 tablespoon tomato paste
- 3 egg (s)
- ginger
- salt
- pepper
- Bell pepper (s), (spicy)
- olive oil
- parsley
- Garlic, harissa
- water
Print Recipe
Pin Recipe Instructions
- A tajine pot is best for preparation, but you can also use a large casserole.
- Mix the minced meat with ginger, paprika, salt, pepper, garlic, parsley and a chopped onion. Then shape into small balls and set aside.
- Cut the other 2 onions into strips and fry them in olive oil until translucent. Then the tomatoes cut into small cubes and the garlic. Let it sizzle for about 2-3 minutes. Then add the tomato paste. Deglaze with a cup of water.
- Season with ginger, salt, pepper, paprika and harissa. Then add the meatballs.
- Cover and simmer for about 10 minutes until the meat is cooked through.
- Carefully slide the 3 eggs into the sauce (so that the yolk stays whole). Simmer again until the eggs are set.
- Serve with flatbread.
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