This meatball tagine takes flavor-packed meatballs and stews them in a robust tomato-based sauce.
This Moroccan-inspired dish is often prepared with eggs poached in the sauce (see Tip).
Serve with crusty bread to soak up the spicy sauce.
Photo: Salima’s Kitchen LLC
Roll the mixture into 12 meatballs, using 2 generous tablespoons each.
Cover until ready to use.
Heat oil in a tagine or large skillet with a lid over medium heat.
Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes.
Add garlic; cook, stirring, until fragrant, about 30 seconds.
Remove the bay leaves.
Sprinkle with additional parsley, if desired.
Crack each egg into a ramekin before gently pouring into a pocket.
Cover and simmer over low heat until the eggs are cooked to your liking.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
