Moroccan
Kefta Tagine with Eggs
Tender spiced kefta meatballs simmer in a thick tomato, garlic, and cumin sauce, then eggs are gently poached on top. It is served straight from the tagine with warm Moroccan bread for scooping.
Watch it madecookingwithalia · 9:32
Ingredients
- Ground beef or lamb250g
- Onion, finely grated and squeezed1 small
- Fresh parsley, finely chopped2 tbsp
- Fresh cilantro, finely chopped2 tbsp
- Sweet paprika2 tsp
- Ground cumin2 tsp
- Ground cinnamon1 pinch
- Salt1 tsp, divided
- Black pepper1/2 tsp, divided
- Ripe tomatoes, peeled and grated3 medium
- Garlic cloves, finely grated2
- Olive oil3 tbsp
- Tomato paste1 tsp
- Eggs3
- Fresh cilantro or parsley, chopped1 tbsp, for finishing
- Moroccan breadfor serving
Method
- Combine the ground meat with half the grated onion, 1 tablespoon parsley, 1 tablespoon cilantro, 1 teaspoon paprika, 1 teaspoon cumin, the cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Knead the kefta mixture briefly until cohesive, then roll it into small meatballs about the size of large olives.
- Set a tagine base or heavy shallow skillet over medium-low heat and add the olive oil, remaining grated onion, and garlic.
- Cook for 2 minutes until fragrant, then stir in the grated tomatoes, tomato paste, remaining paprika, remaining cumin, remaining salt, and remaining black pepper.
- Simmer the sauce uncovered for 12 to 15 minutes, stirring occasionally, until it thickens and the oil begins to rise at the edges.
- Arrange the kefta meatballs in the sauce, cover, and cook gently for 10 minutes.
- Turn the meatballs carefully, cover again, and cook for 5 to 7 minutes more until the kefta is cooked through and the sauce is rich.
- Make small wells in the sauce and crack the eggs directly over the kefta.
- Cover and cook on low heat for 4 to 6 minutes, until the whites are just set and the yolks remain soft.
- Sprinkle with chopped cilantro or parsley and serve immediately from the tagine with Moroccan bread.
Common questions
Can I use beef instead of lamb in kefta tagine with eggs?
Yes. Beef works well and is slightly leaner; choose 80/20 or add a little olive oil to keep the meatballs tender. Lamb gives a richer, more traditional flavor, but both are good.
How long does kefta tagine take to cook?
Plan on about 35 to 45 minutes total. The sauce needs 12 to 15 minutes to thicken, then the meatballs cook for about 15 to 17 minutes covered, until just cooked through.
What are the most common mistakes when making this dish?
Overmixing the meat can make the kefta dense, and rushing the sauce leaves it thin and watery. Also avoid high heat; gentle simmering keeps the meatballs tender and prevents the eggs from overcooking later.
How should I store and reheat leftover kefta tagine?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of water. If eggs are already added, reheat slowly to avoid rubbery whites.
What should I serve with kefta tagine and eggs?
Serve it hot with crusty bread or Moroccan khobz for scooping up the sauce. A simple salad or olives on the side works well. If you want extra richness, add the eggs in the last few minutes.