Kefta Tagine, also known as meatballs and poached eggs. Give this extremely tasty recipe a go скачать в хорошем качестве

Kefta Tagine, also known as meatballs and poached eggs. Give this extremely tasty recipe a go

Welcome to its cooking bad—where we break the rules of boring food to bring you the best flavors from around the globe. In this episode, we’re tackling a Moroccan classic: Kefta Tagine. This isn't just a meatball sub without the bread; it’s a rich, spiced, one-pan masterpiece topped with perfectly poached eggs. Whether you’re trying to impress a date or just tired of cereal for dinner, this recipe is your new best friend. The Breakdown Serves: 4 Prep Time: 30–60 mins (Get those hands dirty!) Cook Time: 10–30 mins What You’ll Need The Meatballs (Kefta): 500g minced beef or lamb 1 onion (finely chopped) & 3 garlic cloves (crushed) Spices: Ginger, Cumin, Paprika, and a kick of Chilli powder. Freshness: Handfuls of coriander and parsley. The Glue: 1 egg yolk, salt, and pepper. The Tagine Base: Olive oil & 1 small onion Tomato puree & 400g chopped tomatoes (drained) 2 tsp honey (for that sweet/savoury balance) 200g frozen peas 4 free-range eggs (the stars of the show) How to Make It Roll ‘Em Up: Mix your meat, spices, herbs, and egg yolk. Knead it like you mean it, then roll into walnut-sized balls. Sizzle: Heat oil in a tagine (or heavy casserole dish). Sweat the onions, drop in the meatballs, and brown them. Simmer: Stir in the tomato mix and honey. Cover it up and let those flavors mingle for 10 minutes. The Finish: Throw in the peas and crack the eggs right on top. The Bake: Slide the whole thing into a preheated oven at 200°C for about 10 minutes until the eggs are set just how you like them. Garnish with fresh parsley, serve with a mountain of couscous, and try not to eat it all in one sitting. Don’t forget to Like, Subscribe, and hit the bell—unless you want your cooking to stay "bad" forever.