Tajine with meatballs

• 250 g minced beef (10-20% fat)
• 1 large onion
• 3 tbsp The Spice Club Paprika Powderr·PURCHASE🛍️
• 1 tbsp The Spice Club dried Parsley ·PURCHASE🛍️
• 1 tbsp The Spice Club Munt·PURCHASE🛍️
• 3 tsp The Spice Club Cumin powder ·PURCHASE🛍️
• 2 tsp salt
• 1 tsp ground The Spice Club Black Peper·PURCHASE🛍️
• Pinch of The Spice Club Cayenne pepper ·PURCHASE🛍️
• 2 tbsp olive oil
• 400 g can of diced tomatoes
• 3 cloves of garlic
• ½ tsp caster sugar (optional)
• 4 free-range eggs
• Fresh chopped coriander, (optional) to garnish
• Bread, to serve

Step 1: Prepare the Kefta Mix

• Take a large bowl.
• Add 250 g minced beef.
• Grate 1 large onion (about 200 g) and add it to the minced meat.
• Add 15 g freshly chopped flat-leaf parsley, 15 g freshly chopped coriander and 4 sprigs of chopped mint.
• Add 2 tsp paprika powder, 1 tsp ground cumin, 1 tsp salt, ½ tsp ground black pepper and a pinch of cayenne pepper.
• Mix everything well with a spoon or with your hands.

Step 2: Form the Meatballs

• Take small amounts of the mixture and roll them into large meatballs about 1 inch in diameter.
• Cover the meatballs with plastic wrap and store in the refrigerator until ready to use.

To prepare tagine (stew):

Step 3: Start the Tagine

• Heat a large frying pan over high heat.
• Add 2 tbsp olive oil, a can of diced tomatoes (400 g), 3 crushed cloves of garlic, 1 tbsp freshly chopped flat-leaf parsley, 1 tsp ground cumin, 1 tsp paprika powder, ½ tsp salt, ½ tsp fine granulated sugar and ¼ tsp ground black pepper.

Step 4: Make the Tomato Sauce

• Bring the mixture to a boil.
• Cover the pan with a lid or kitchen foil.
• Reduce the heat to low and let it simmer gently.
• Stir occasionally for 25 minutes or until sauce is thick. Add a few tablespoons of water if it becomes too dry.

Step 5: Add the Kefta

• Place the kefta (meatballs) in the sauce.
• Cover the pan again and cook for 7 minutes, or until starting to brown and just cooked through.

Step 6: Add the Eggs

• Make room between the meatballs for the eggs.
• Carefully break the eggs directly into the sauce.
• Cover the pan again and cook for another 5 minutes, or until the egg whites are set but the yolks are still runny.

Step 7: Serve the Tagine

• Garnish with chopped coriander (optional)
• Serve immediately with bread.