Meat Tagine with Eggs (L’ham Maghdour bel Beid – from Rabat)

Meat Tagine with Eggs (L’ham Maghdour bel Beid – from Rabat)
4 servings
Medium
2 hours

For the Tajine
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon black pepper
A few saffron threads saoked in 60ml water
1 teaspoon of fermented butter (smen)
1 kg beef shank
3 white onions, choped
Handful finely chopped parsley
1 cinnamon stick
water for cooking
4 tablespoons oil (half olive, half vegetable)

For Garnish
Eggs (1 per person)
Juice of 1/2 lemon
Toasted almonds
Fresh parsley (for serving)

1- In a large pot, combine the salt, turmeric, black pepper, saffron with its soaking water, fermented butter (smen), and the beef pieces. Mix well to coat the meat evenly with the spices.

2- Place the pot over medium heat and sauté the meat for about 5–7 minutes until it lightly browns and releases its aroma.

3- Add the chopped onions, parsley, and cinnamon stick. Cover and cook on low heat for 15 minutes, allowing the onions to soften and release their juices.

4- Pour water until it barely covers the meat, add the olive oil and vegetable oil, cover, and let cook for about 1:30 hours, or until the beef becomes tender and the sauce thickens.

5- In a small frying pan, place a ladle of the tajine sauce over medium heat. Crack one egg into the sauce. Try to keep the egg whole. Cook for a few minutes then squeeze a little lemon juice over it, and continue cooking to your desired doneness. Repeat according to the number of servings (1 egg per person).

6- Transfer the beef to a serving dish, pour the sauce around the meat, garnish the top with the cooked eggs, toasted almonds, and fresh parsley, and serve hot with Moroccan bread.