Tagine of Meatballs and Eggs; fear of explaining

This was the first dish I made when I started learning about the foods of Morocco.

It’s still one of our favorites.

I find it interesting that almost every cuisine that uses a bit of spice and lots of tomatoes has a dish that combines the two with eggs: Mexico’s huevos rancheros, Basque eggs piperade,…

We love them all – a perfect pairing.

Toss in some meatballs and everyone’s happy!

Well, almost…. some people are not fans of runny egg yolks (poor souls).

Tagine of Meatballs and Eggs

Total time: 45 minutes

Ingredients:

  • Meatballs:
  • 12oz (360gr) ground beef
  • 4 tbs parsley
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • Sauce:
  • 1 tbs olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 2 cups (15oz, 450gr) whole tomatoes, chopped, juices reserved
  • 1 tbs olive oil
  • 4 eggs

Meatball and Egg Tagine

Instructions:

  • Mix all ingredients for meatballs and form into small meatballs, about 1 1/2″ (4cm). Set aside.
  • Heat oil in tagine or large skillet.
  • Add onion and stir-fry until tender.
  • Add garlic, spices and stir-fry 2 minutes longer.
  •  Add tomatoes, juices, cover and bring to a simmer.
  • When simmering, drop in the meatballs, cover and simmer until the meatballs are done, about 15 minutes.
  • When ready, move the meatballs to the sides to make room for 4 eggs.
  • Add the eggs to the simmering tomato sauce, cover and cook until set, 3 – 5 minutes.
  • Spoon meatballs, sauce and 2 eggs into 2 large bowls, add salt, pepper, some crusty, country bread and serve.

Print Recipe

Vacations is over.

I have to go back to school tomorrow.

We always spend the first part of class in general conversation.

Well – controlled conversation (unlike political debates).

Sometimes we each have to recount how we spent the weekend or what our plans for an upcoming holiday are.

We used to have to describe how we spent our school vacation until we finally convinced her that, as a teacher who taught classes every day, all day,, she had 10 days off of work. As students we had 2 half days off of school. Hardly worth getting excited about…..

Sometimes we have pre-arranged topics that are assigned the week before – like how the French voting system works or what our favorite city is and why.

Sometimes it’s about current events or a controversial news item.

I’m the only American.

Everyone is always fascinated by American news and I often get asked to explain things.

Everyone is particularly fascinated by American politics.

I dread tomorrow.

Somethings just can’t be explained easily…..

Or without a great deal of embarrassment.

I think I feel a headache starting…. maybe a fever….

Last update on February 29, 2016

6 thoughts on “Tagine of Meatballs and Eggs; fear of explaining”

  1. I could easily imagine explaining this dish in a foreign language.

    I can’t imagine explaining the candidate pool for the American presidency even in English. Best wishes with that! Perhaps you can distribute American bourbon beforehand.

  2. Tanna, we avoided it this week, vacation stories and a local post office got robbed.

    Dan, the dish, easy… The French love anything Moroccan. The candidates – I have another week to think…

    Trump, therein lies the problem. One cannot explain what one does not understand.

    Kate, oh, dear…. I forgot about the hair. How could I forget the hair!

    brassfrog, as soon as I figure it all out I’ll share with the world. Then I can retire lol

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