For breakfast or dinner, a meatball tagine hits the spot. Warmly spiced tomato sauce and meatballs are simmered together then topped with runny baked eggs that give the dish a creamy texture. Deeply flavorful and packed with protein and antioxidant-rich herbs and spices, a meatball tagine is immensely satisfying.
Traditionally called Kefta Mkaouara (meatball tagine with tomato and eggs), this Moroccan meal is traditionally cooked in a tagine, an earthenware pot with low sides and a cone-shaped cover. But have no fear; a wide saucepan with a lid works just as well.
The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…
A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?
Bulletproof coffee has taken the paleo world by storm. Not me, though.
Don’t get me wrong. I’m all for people dropping grass-fed butter and coconut/MCT oil into their high-quality coffee, blending it all up into a high-octane mug of frothiness, but I just can’t get into it. If we’re talking coffee additives, I prefer my butter in the form of cream. That’s me. I definitely see the appeal of it, though, and I’m sold on the merits of the drink and its components. It’s just not for me.
However, the idea of adding non-traditional fatty food items to coffee intrigued me, so I decided to explore other options. Eventually, I landed on eggs.
It’s true; these amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning (with a side of bacon, if you have it) they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning. Eat them cold or give the cooked loaves a quick zap in the microwave. Now that’s a way to start a week.
The sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole.
Turnips taste a bit like a cross between a radish and a potato. When cooked, the spicy flavor mellows and a gentle sweetness comes out. Smaller turnips tend to be less spicy than larger ones and have milder flavor overall. If possible, buy turnips with the greens still attached and scramble the greens in, too.
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