A quick and easy recipe with Moroccan flavor. Though very rich and tasteful! Perfect for students, or people who are too busy to cook. Taught and eaten by my Moroccan man.
What you need for 2
-A teaspoon, fork, dish, small bowl, a small tagine, and a knife to cut the veggies
-2 Moroccan breads (you know, the round ones)
-2 la Vache qui rit cheeses
-Single portion small kefta meat balls
-Green peas, portion for two
Some powders and spices in half teaspoon amount:
(Attention meat lovers: as an alternative to the green peas you can add ca. 50 gram rasped cachère instead. (For sale in Moroccan/Turkish supermarkets/butchers). Add it at the same time with the la Vache qui rit cheese.)
What to do
Peel the onion and chop it into very fine pieces. Peel the tomato and cut it into small pieces, then smash the pieces of tomato with a fork on a plate. Drip a generous amount of olive oil in the tagine and add the onion and tomato, the green peas, the powders and salt. Mix. Let it simmer until the tomatoes reach the stage of a smooth sauce. Place the kefta balls in the tagine in polka dot pattern. Comme sa:
Bake the meatballs until they’re almost done and color light brown. Break the eggs into a bowl and scramble them. Then pour the eggs into the tagine. Cut the la Vache qui rit cheese into small pieces and add them on top of the omelet. Let your omelet simmer the amount of time you prefer.
Serve with the bread and eat with your hands!