Fried tagine (kyufta with egg) in spicy tomato sauce
Dishes in a tagine are the foundation of the Maghreb cuisine. The unique centuries-old shape of the tagine promotes a special circulation of hot air during the cooking process, which gives the dishes cooked in the tagine a unique, incomparable taste. The dish is called the same as the clay pan with a conical lid in which it is cooked - tagine. Tagine is a special dish, it creates a festive mood.
Ingredients
Servings 5- minced beef and lamb - 500 g
- ras el hanout (mixture/seasoning) - 1 ½ tsp
- sol - ½ h. l.
- chopped tomatoes (pulp / "trade wind") - 500 g
- garlic - 4 cloves
- onion - 1 pc.
- butter - 4 tbsp. l.
- vegetable oil - 2 tbsp. l.
- ras el hanout (mixture/seasoning) - 2 tsp
- salt - to taste
- sugar - 1 tsp. l.
- black olives - ½ tbsp.
- cilantro or fresh parsley - ½ bunch
- egg (for fried eggs) - 5 pcs.
Cooking
Step 1
Scroll the minced meat using the smallest meat grinder mesh. Add the Ras el-Khanout mixture (see the “Note to the Hostess” section below), salt, knead the minced meat thoroughly and roll up about 20 pieces. kufta - meatballs. Place them on a floured tray and refrigerate.
Step 2
Put the tagine on the fire, saute finely chopped onions in a mixture of butter and vegetable oils for 2-3 minutes, add chopped garlic and Ras el-hanout seasoning. Mix spices with onion and garlic and saute for another 2 minutes over low heat.
Step 3
Add chopped tomatoes (passata) to the tagine, mix. After boiling, add sugar, salt, mix and cook the sauce over low heat for about 10 minutes. Add meat balls (kyufta) to the spicy sauce, let it boil, cover the tagine with its own lid and simmer for another 10 minutes.
Step 4
Carefully, without damaging the yolks, release the eggs (directly into the tagine from above), add the olives, close the tagine with a lid and put it in the oven, heated to 180 degrees. Cook for about 5-6 minutes: the protein in the fried eggs should grab, but the yolk should not. When serving, garnish with cilantro or parsley (optional).