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Tagine 01

Tagine 01 is built on Olive Oil For Pan Frying, Garlic Peeled, Freshly Ground Black Pepper, Ground Cinnamon, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 clove
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands.

2. 2

   Heat a 6- to 8-quart stove-top casserole and add the olive oil.

3. 3

   Brown the meatballs in the oil, then remove, leaving the oil in the pot.

4. 4

   Set the meatballs aside, covered.

5. 5

   Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear.

6. 6

   Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

7. 7

   Return the meatballs to the sauce and simmer uncovered 10 minutes more.

8. 8

   Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.