Moroccan Kefta Tagine with Eggs
Kefta Tagine with Eggs
Spiced beef and lamb meatballs simmer in a cumin-scented tomato sauce, then eggs are gently cooked on top for a comforting Moroccan-style skillet meal.
Kefta tagine is built around small, tender meatballs seasoned with parsley, cilantro, cumin, paprika, and a little cinnamon. The meatballs cook directly in the sauce, so their spices season the tomatoes while the sauce keeps the meat juicy.
A shallow tagine, wide braiser, or heavy skillet works well here because the sauce needs room to reduce and the eggs need space to settle on top. The sauce should be thick enough to hold a spoon trail before the eggs go in, but still loose enough for dipping bread.
The eggs are added at the end and cooked gently until the whites set and the yolks stay soft. Serve the dish straight from the pan with warm flatbread, crusty bread, or couscous so none of the tomato sauce is left behind.
Use ground beef, ground lamb, or a mix of both. Lamb brings a deeper flavor, while beef keeps the dish familiar and leaner; the spice blend and herbs are what make the kefta taste complete.
Nutrition (per serving)
Directions
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1
Combine the ground beef, ground lamb, half of the grated onion, parsley, cilantro, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, coriander, cinnamon, cayenne, 1 teaspoon salt, and black pepper in a bowl. Mix gently until just combined.
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2
Shape the mixture into small meatballs, about 1 inch wide, and set them on a plate. You should have about 24 meatballs.
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3
Warm the olive oil in a wide tagine, braiser, or heavy skillet over medium heat. Add the remaining onion and cook for 4 minutes, stirring often, until softened.
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4
Stir in the remaining garlic, remaining cumin, remaining paprika, tomato paste, and remaining 1/2 teaspoon salt. Cook for 1 minute, scraping the pan so the spices bloom without scorching.
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5
Add the crushed tomatoes and water, bring to a simmer, and cook uncovered for 8 minutes until the sauce tastes rounded and slightly thickened.
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6
Nestle the meatballs into the tomato sauce in a single layer. Cover and simmer gently for 12 minutes, turning the meatballs once, until they are mostly cooked through.
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7
Uncover and simmer for 5 minutes more to thicken the sauce. Taste and adjust the salt if needed.
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8
Make 4 small wells in the sauce and crack an egg into each one. Cover the pan and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft.
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9
Scatter cilantro leaves over the tagine and serve hot with lemon wedges and bread or couscous.
Ingredients
- Ground Beef:3/4 lb
- Ground Lamb:1/2 lb
- Yellow Onion, finely grated:1 small
- Fresh Parsley, finely chopped:1/4 cup
- Fresh Cilantro, finely chopped:1/4 cup
- Garlic Cloves, minced:3 cloves
- Ground Cumin:2 tsp
- Sweet Paprika:2 tsp
- Ground Coriander:1 tsp
- Ground Cinnamon:1/4 tsp
- Cayenne Pepper:1/4 tsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Olive Oil:2 tbsp
- Crushed Tomatoes:28 oz
- Tomato Paste:1 tbsp
- Water:1/2 cup
- Large Eggs:4 large
- Fresh Cilantro Leaves for serving:2 tbsp
- Lemon Wedges for serving:4 wedges
Tips & Notes
- For the softest meatballs, mix the meat only until the herbs and spices are evenly distributed.
- If the sauce reduces too much before the eggs are cooked, add a splash of water around the edge of the pan.
- For firmer yolks, keep the pan covered for 2 to 3 minutes longer after the whites set.
