The blogging community is really amazing. Over the past five years I have met so many wonderful people through our mutual shared interests. When I began to prepare for our relocation, I knew that I had to make plans for my blog too, as I’m not sure how long it will be until we have an internet connection nor when our boxes (with all my kitchen things!) will arrive. Thankfully several bloggers have come to my rescue to provide some guest posts until I am able to get back into the swing of things. Today I am excited to welcome Pam of Blueberries and Blessings. This was her first taste of Moroccan food and it’s one of our very favorite dishes!
A big hello from northeast Florida today! I’m Pam, from Blueberries And Blessings. I am thrilled to be posting on Maroc Mama today. Amanda and I met through our mutual love for #SundaySupper, and I love all of the delicious dishes she presents on her blog, and what a great chance to expand my culinary horizons by trying a new cuisine!
- (16 oz) ground beef or lamb
- salt to taste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- black pepper to taste
- 1 large onion, finely chopped
- 3 tablespoons olive oil
- handful of green pitted olives, coarsely chopped or sliced
- 4 medium tomatoes, peeled, seeded and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
- 6 large eggs
- Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.
- Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
- Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.
- Pour the eggs directly over the tomato sauce and meatballs.
- Cover the eggs and allow them to poach until done.
- Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped parsley, and serve.
Thank you Pam for sharing this guest post with everyone! If you’re following our moving journey – we’re set to arrive in Marrakech today! Watch for updates soon here and on Facebook, Twitter, or Instagram.
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