Kefta Tagine with Tomatoes and Eggs

This was a delicious combination of succulent lamb meatballs in a tasty tomato sauce; the runny yolk from the poached egg added extra richness but the dish was delicious without it.

I ignored the instructions to process the meatball ingredients to a paste - I’ve tried that method and don’t care for the dense meatball that results - and just mixed everything together by hand. I need to allow an extra 30 minutes for every recipe that requires a tagine since that’s how long it takes for mine to slowly heat up but once it was hot, the timing of the recipe worked. I spent a little time de-fatting the sauce before adding the eggs and though the tagine probably lost some heat, the poaching times in the recipe worked perfectly.

I took Queezle Sister’s advice and served it with bread (though I think I should have read my own review for the Marrakech bread before making it again!) These were among the best lamb meatballs I’ve had so I’ll definitely make this again.