Authentic Moroccan Kefta Tagine with Eggs

Moroccan Kefta Tagine Recipe

A classic Moroccan dish made with spiced meatballs (kefta) simmered in a rich tomato sauce and topped with eggs. This hearty, flavorful meal is perfect for any occasion!

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Ingredients (Serves 4)

For the Kefta (Meatballs):

• 500g (1.1 lbs) ground beef or lamb
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

For the Tomato Sauce:

• 3 ripe tomatoes, peeled and grated (or 400g canned tomatoes)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1/2 cup water

For Garnish:

• 2–4 eggs
• Fresh cilantro, chopped

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Instructions

1. Prepare the Kefta:

1. In a bowl, mix the ground meat with parsley, cilantro, and spices (paprika, cumin, cinnamon, black pepper, and salt).
2. Form small meatballs (about the size of a walnut) and set aside.

2. Make the Tomato Sauce:

1. Heat olive oil in a tagine or skillet over medium heat.
2. Sauté the onion until softened, then add the garlic and cook for 1–2 minutes.
3. Stir in the grated tomatoes (or canned tomatoes), paprika, cumin, turmeric, cayenne pepper, salt, and pepper.
4. Add the water and simmer for 10 minutes, stirring occasionally.

3. Cook the Kefta in the Sauce:

1. Gently place the meatballs into the simmering sauce.
2. Cover the tagine or skillet and cook on low heat for 20–25 minutes, turning the meatballs occasionally.

4. Add the Eggs:

1. Crack the eggs directly into the sauce, spacing them apart.
2. Cover and cook until the egg whites are set but the yolks remain runny, about 5–7 minutes.

5. Serve:

• Garnish with fresh cilantro and serve hot with Moroccan bread for dipping.