Moroccan cuisine · Meat & Kebab

Tajine Kbab Maghdour

Beef cubes braised with plenty of onions in the tagine, finished with eggs and parsley on top.

Ingredients · for 4 servings

• 700 g beef stew meat
• 4 onions
• 4 eggs
• 3 tomatoes
• 1 bunch flat-leaf parsley
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 tsp ginger (ground)
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the beef stew meat into 3 cm cubes, slice the onions into thin half-rings, and peel, seed and dice the tomatoes.
2. Heat olive oil in the tagine or a heavy pot and sear the meat all over for 5 min over high heat until it takes on color.
3. Add onions, cumin, paprika, ginger, salt and pepper, sauté for 5 min until the onions collapse, then stir in the tomatoes.
4. Pour in 200 ml water and braise covered over low heat for 45 min until the meat is tender and the onions have broken down into a thick sauce.
5. Remove the lid, reduce the sauce uncovered for 5 min, then crack the eggs directly on top, salt, cover and let set for 5–6 min until the whites are firm and the yolks still soft.
6. Sprinkle generously with chopped parsley and bring the tagine straight to the table with flatbread for dipping.