|Moroccan meatball and egg tagine|
For a delicious taste of Morocco try Dani Venn’s meatball and egg tagine.
To Prep 0:15
To Cook 0:30
1 medium red capsicum
500g packet Coles 3 star beef mince
2 teaspoons crushed garlic
1/2 medium brown onion, grated
1 tablespoon currants
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup chopped parsley
1 teaspoon ground coriander
2 teaspoons salt
1 tablespoon olive oil
1/2 medium brown onion, finely diced
2 teaspoons finely chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of ground cinnamon
800g can diced tomatoes
1 cup salt reduced chicken stock
1/2-1 teaspoon salt (to taste)
1/2 cup chopped parsley, plus extra for garnish
4 free range eggs
Crusty bread, to serve (optional)
Place capsicum on high gas flame, turning with tongs, allowing skin on all sides to blacken and blister. Remove capsicum from heat, allow to cool for a minute then place in a plastic bag and tie in a knot to allow capsicum to sweat. Set aside for 10 – 15 minutes. Peel off skin and thinly slice.
Meanwhile to make the meatballs, combine all ingredients together in a large bowl. Mix well using your hands. Take 1 tablespoon of mixture and roll into a meatball shape using the palm of your hands. Repeat with reing mixture.
Place large frying pan over high heat, add oil and all the meatballs, cook on each side until a golden colour is achieved. Remove from pan and set aside.
For the sauce: Reduce heat to medium – low, add onion and cook for 3 minutes, add garlic and spices, cook for a further 2 minutes. Add tomatoes, chicken stock and salt, stir mixture, turn heat to high and bring to the boil then reduce to a simmer for 15 minutes. Preheat panggangan on grill setting to 150°C.
Add meatballs, capsicum and parsley to the pan and cook for a further 5 minutes. Crack eggs on top of mixture. Place frying pan in panggangan and bake for 5 minutes, or until eggs are just cooked. Garnish with extra parsley. Serve hot with crusty bread.
Fat saturated 4.90g
Fat Total 16.10g
Carbohydrate sugars 11.30g
Carbohydrate Total 19.50g
Dietary Fibre 5.20g
All nutrition values are per serve.
Coles – Christmas 2013
Recipe by Dani Venn