- 4 tomatoes
- 1 clove of garlic
- 3 tablespoons olive oil
- 180 g defatted minced meat pellet
- 6 eggs
- Parsley leaves
- Salt and cumin according to the taste
In a tajine on low heat, arrange the tomatoes cut into slices, salt and add minced garlic and olive oil.
Cover the tajine and let the tomato cook for 10 to 15 minutes.
Add the defatted and crumbled minced meatballs and the cumin and continue cooking for 5 minutes.
Add the chopped eggs and parsley leaves and cook for 3 to 4 minutes until the egg white freezes.
Serve the very hot tajine, accompanied by mint tea.