Johannesburg

What to Cook - Meatball tagine with baked eggs by Salvation Cafe

09 Sep 2020
In our What to Cook series we have asked chefs from our favourite Joburg restaurants and cafes to share some of their best recipes to cook while we #stayathome. 

This week Claudia Giannoccaro from 44 Stanley's phenomenally popular cafe Salvation Cafe shares with us a delicious, and easy to follow, recipe for a meatball tagine to try at home. Salvation Cafe has launched a crowdfunding page to support the cafe's 36 staff members, many of whom rely heavily on tips, while the cafe is closed. Donate a tip to the Salvation Cafe team here. 

My favorite book to read is a cookbook and the lockdown allows me to read many. Recipes don't always work, but this one I've tried and it is delicious. My family was licking their fingers so I may just have to add it to our menu once the lockdown is lifted! I like to serve it with hummus, sour cream and roti to soak up the sauce. Buon appetito!

Prep and cook time one hour
Serves 4
Ingredients

500g minced beef
1 clove garlic, crushed
¼ cup finely chopped fresh mint
2 tbsp finely chopped fresh coriander
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
½ tsp chilli powder
1 tbp olive oil
1 medium onion, finely chopped (150g)
4 x large tomatoes – coarsely chopped (880g)
4 eggs
½ cup fresh coriander leaves

Directions
Combine beef, garlic, mint, chopped coriander, cinnamon, ground coriander, 1 tsp cumin and half the chilli in bowl.
Season with salt and pepper.  Roll tablespoons of mix into balls.

Heat oil in a large heavy-based frying panor tagine. Cook the meatballs in batches turning until browned for about 5 minutes. Remove and keep aside.

Cook onion in the tagine for 3 minutes until softened.  Add the tomato, one teaspoon cumin and remaining chilli.  Cook on low heat for 15minutes until tomatoes soften.

Return the meatballs to the pan/tagine. Cook for 10 minutes. Season to taste.

Make four indents in the sauce, crack eggs into the indents and cook, covered, for 5 minutes until the whites of eggs are set. Sprinkle with fresh coriander leaves and serve.

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