Tajine of Kefta With Eggs

• 1 lb ground meat (chicken, lamb, or beef)
• 12 onion, grated
• 14 cup parsley, chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 12 teaspoon cumin
• 12 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon ginger (only if using ground chicken)
• hot chili pepper
• 12 tablespoon olive oil
• 3 tomatoes
• 12 onion, grated
• 2 tablespoons tomato paste
• 1 cup water
• 12 teaspoon paprika
• 14 teaspoon cumin
• salt and pepper, to taste
• 2 tablespoons olive oil
• 3 eggs

1. Prepare meat: Combine all meatball ingredients and mix well.
2. Roll meat into small meatballs.
3. Prepare sauce: Cut tomatoes in half and grate them.
4. Discard the tomato skins.
5. On medium heat, drizzle olive oil into into a large pot, big enough to have all the meatballs in a single layer.
6. Add the grated onion, tomatoes, paprika, cumin, salt and pepper.
7. Cover pot and let sauce come to a boil.
8. When the sauce starts boiling, add the meatballs gently into the pot, keeping them in a single layer.
9. Cook meatballs for 40 minutes.
10. Once the meatballs are cooked, transfer the meatballs and sauce to a large saucepan.
11. Crack 3 eggs over different areas on top of the meatballs.
12. Don't stir or mix them inches Cover and cook 5 minutes.
13. Serve.

ground meat, onion, parsley, garlic, paprika, cumin, pepper, salt, ginger, hot chili pepper, olive oil, tomatoes, onion, tomato paste, water, paprika, cumin, salt, olive oil, eggs

Taken from www.food.com/recipe/tajine-of-kefta-with-eggs-386139 (may not work)