Kefta Mkaouara (Moroccan Beef and Lamb Meatball Tagine) Recipe

Ingredients:

• 1 (24 ounce) jar shakshuka sauce
• 2 teaspoons kosher salt, plus more for eggs
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 5 cloves garlic, finely minced
• 1/2 teaspoon ground cumin
• Pepper, to taste
• 1/4 cup panko (Japanese breadcrumbs) or ground oats
• 2 pounds ground lamb, ground beef, or a combination of both
• 6 large eggs
• OPTIONAL:
• 1 large egg for meatballs (See Cook's Tip)

Directions:

1. In a tagine or Dutch oven, heat shakshuka sauce with 1/2 cup water over low heat.
2. In a medium bowl, combine salt, parsley, garlic, cumin, pepper, and panko. Add lamb or beef and mix until blended. (For firmer meatballs, see Cook's Tip.)
3. Form into meatballs, about 1 inch in diameter. Add them to shakshuka sauce. Increase heat to medium, stirring occasionally, to prevent scorching. Cook 25 to 30 minutes until meatballs are cooked through. (You may cool and freeze meatballs and sauce at this point.)
4. Crack eggs into a small bowl, one at a time. Make a well in the sauce and slide egg into the well. Repeat with remaining eggs. Cover and cook 5 to 10 minutes, until eggs are cooked to your liking.
5. Serve warm with Moroccan bread or pita.
6. Cook's Tips:
7. For firmer meatballs, whisk an egg with the salt in step 2. Leave it out for more delicate meatballs.