AKA The day we cooked egg on the egg
After the epic weekend of drinking, catching up with old mates and watching the Army thrash the senior service, we cooked this Moroccan dish on the BGE. The dish is normally cooked on a Tagine, but we have adapted it for the BGE using the dutch oven.
First we made meatballs from home ground lamb leg steaks, mixed with fresh parsley ground cumin and HOT smoked paprika!
We heated up some oil in the dutch oven, and browned off the meatballs...
Once browned, we removed the meatballs, and using the same oil, add the onions and spices...
It is important to cook the spices (cumin, hot smoked paprika, ground black pepper and garlic)...
Once cooked off, add two tins of chopped tomatoes and cook with the lid ON for about 15 mins at about 300f...
Remove the lid, and carefully crack in four free range eggs (don't break the yolks), put the lid back on, and cook for another 5 minutes..
Remove the dutch oven and serve from it at the table (put a silicon matt down first!)
Works well simply with bread!
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