1 tablespoon sweet red paprika (not the dark or Hungarian one, it will be too bitter)
1 tablespoon cumin
3 star anise left whole for removing before serving
Tiny piece of mace crunched up
4 tablespoons sugar
A scatter of coriander seeds
Generous teaspoon of lemon anise seeds, ground in your hands until you can smell the aroma
1 head of pink garlic flattened and peeled and roughly chopped
1 large red onion - sliced into fine rings and then chopped
Cover the bottom of the sauce pan with olive oil..if you can't find Moroccan, then use Spanish
5 tomatoes peeled with a vegetable peeler then finely chopped - it helps to make a little incision with a sharp knife to have a 'beginning' for your peeler. We never boil the water as it stews the tomatoes and doesn't let the flavors release slowly.
Put all the ingredients, except for the tomatoes into the saucepan, over a diffuser and caramelize down, until everything begins to stick to the side of the saucepan but not the bottom. This will take around 20 minutes to half an hour.
Add the chopped tomatoes and continue to cook down over the diffuser until it is quite reduced. This divine dish freezes wonderfully or keeps for a couple of days in the fridge, before it begins to separate.
½ lb twice minced beef or lamb. This is important as the meat holds together nicely
1 tablespoon cumin
Handful of finely chopped coriander
4 garlic cloves finely chopped
Juice of a fat lemon
Mix all the ingredients together and roll into balls the size of big marbles
Place your tajine on its diffuser, on top of the stove over a gentle heat.
Add about 1/3 cup of boiling water to your tajine.
Fill the base of your tajine up to the first 'rim', with tomato jam, remembering to take out the star anise
Warm the tomato jam and add the kefta balls in a circle, pushing them down into the jam but not hitting the bottom.
Simmer for about 15 minutes
Break 4 eggs close to the sides and when the whites begin to turn white, fork the yolks dragging them across the top. Be careful not to dig up the jam when doing this.
Place the lid on the tajine and leave for about 5 minutes still on the diffuser over a low, low heat. If the tajine is by now too full, use a big saucepan lid that sits beyond the edge of the tajine, instead of the tajine top which will sink into its place and also sink into what is now, a bit too much!
When cooked, add coriander and sweet red paprika floats. It's divine to eat traditionally, from the tajine, with bread, rather than a fork.
Makes a fabulous Sunday Brunch.