Name: Moroccan meatball and egg tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: holiday
Ingredients: 1 medium red capsicum; 500g packet 3 star beef mince; 2 tsp crushed garlic; 1/2 medium brown onion, grated; 20.00 ml currants; 0.63 gm ground cinnamon; 0.63 gm ground ginger; 2.50 gm ground cumin; 1/2 tsp cayenne pepper; 62.50 ml chopped parsley; 1 tsp ground coriander; 4.80 gm salt; 18.20 gm olive oil; 1/2 medium brown onion, finely diced; 2 tsp finely chopped garlic; 1.25 gm ground cumin; 1/2 tsp ground coriander; Pinch of ground cinnamon; 800g can diced tomatoes; 255.00 gm salt reduced chicken stock; 1/2-2.40 gm salt (to taste); 125.00 ml chopped parsley, plus extra for garnish; 4 free range eggs; Crusty bread, to serve (optional)

Moroccan meatball and egg tagine

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Indulge in a flavorful Moroccan dish with Dani Venn's meatball and egg tagine.

Ingredients:

1 medium red capsicum
500g packet 3 star beef mince
2 tsp crushed garlic
1/2 medium brown onion, grated
20.00 ml currants
0.63 gm ground cinnamon
0.63 gm ground ginger
1/2 tsp cayenne pepper
62.50 ml chopped parsley
4.80 gm salt
1/2 medium brown onion, finely diced
2 tsp finely chopped garlic
1.25 gm ground cumin
1/2 tsp ground coriander
Pinch of ground cinnamon
800g can diced tomatoes
255.00 gm salt reduced chicken stock
1/2-2.40 gm salt (to taste)
125.00 ml chopped parsley, plus extra for garnish
4 free range eggs
Crusty bread, to serve (optional)

Instructions:

Chargrill capsicum over high flame, rotating with tongs until skin blackens and blisters evenly. Remove from heat, cool briefly, then place in sealed plastic bag to sweat for 10-15 minutes. Peel, thinly slice, and set aside.
For the meatballs, blend all ingredients in a large bowl and mix thoroughly by hand. Take 1 tablespoon of the mixture and shape it into a meatball using your palms. Repeat until all the mixture is used.
Heat a large frying pan over high heat, add oil, and sear the meatballs until golden on all sides. Transfer to a plate and set aside.
To make the sauce: Lower the heat to medium-low. Sauté onions for 3 minutes, then add garlic and spices and cook for 2 more minutes. Pour in tomatoes, chicken stock, and salt. Increase heat to high, bring to a boil, then simmer for 15 minutes. Preheat the oven to 150°C on the grill setting.
Sauté meatballs, capsicum, and parsley in the pan for 5 minutes. Crack eggs over the mixture. Bake in the oven for 5 minutes until eggs are cooked to your liking. Sprinkle with extra parsley before serving alongside crusty bread. Enjoy hot!

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