Morocco
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Ingredients (8)
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Method
Knead the minced meat with the parsley, coriander, onion and spices, then shape into small kefta meatballs.
Make a spicy tomato sauce in the tagine and add the meatballs to cook in it.
A few minutes before serving, crack the eggs over the sauce and leave to cook, covered.
Serve hot, straight from the tagine, with bread.
