Moroccan kefta tagine with eggs

Ingredients

• 1onion
• 800 gtomato pulp
• 1 handfulchopped parsley and coriander
• 2.5 mlground cumin
• 5 mlsweet paprika
• 2.5 ml, optionalhot chilli powder
• 2.5 mlground black pepper
• 5 mlsalt
• 75 mlolive oil
• 750 gminced beef
• 2.5 mlground black pepper
• 5 mlground ginger
• 2.5 ml, optionalhot chilli powder
• 10 mlsweet paprika
• 10 mlground cumin
• 2.5 mlground turmeric
• 1 pinchcinnamon
• 5 mlsalt
• 15 mlchopped parsley
• 15 mlchopped coriander
• 15 mlchopped mint leaves
• 4 clovesgarlic, grated
• 1onion, chopped
• 6eggs
• 15 mlchopped parsley and coriander

Instructions

1. 1

   Mix the kefta

   In a bowl, combine the minced beef with the chopped onion, grated garlic, spices, chopped coriander, parsley and mint. Season with salt and pepper, then mix thoroughly.

2. 2

   Shape the meatballs

   Roll the mixture into walnut-sized meatballs and set them aside.

3. 3

   Heat the oil

   Warm the olive oil in the base of a tagine, a casserole or a large frying pan.

4. 4

   Cook the sauce

   Add the onion and fry for a few minutes until golden. Stir in the spices, tomato pulp and chopped herbs, season with salt and pepper, then simmer the sauce for 15 minutes.

5. 5

   Simmer the kefta

   Add the meatballs, cover the pan and cook over a low heat for about 15 minutes.

6. 6

   Add the eggs

   Once the meat is cooked, add the eggs one at a time and season them with salt and pepper. Cover the tagine again and cook for 5 minutes, keeping the yolks runny.

7. 7

   Finish and serve

   Scatter the chopped parsley and coriander over the kefta tagine before serving.

What is Moroccan kefta tagine?

Kefta means seasoned minced meat shaped into small balls, while a tagine is both a North African cooking vessel and the slow-simmered dish made in it. This Moroccan-style version brings the meatballs together with spiced tomato sauce and eggs cooked in the pan at the end.

The combination works because the beef seasons the sauce as it cooks, while fresh herbs and the eggs add a final contrast in flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 0g protein, 0g carbs, 0g fat.

The beef and eggs provide most of the protein, while the tomato pulp supplies the main source of carbohydrate. The olive oil contributes much of the fat; serve with a green salad or extra vegetables to balance the meal.

Building the flavour

Meatball spices: cumin, ginger, paprika, turmeric and a pinch of cinnamon create a warm, savoury seasoning. Optional chilli adds heat, so leave it out or adjust it to suit your taste.

Fresh herbs: parsley, coriander and mint go into the kefta, while more parsley and coriander flavour and finish the sauce. Keep the listed herbs in their separate additions so their flavours carry through the dish.

Shaping the kefta

Even meatballs: make them roughly walnut-sized and similar in size so they cook at much the same rate. Mix the beef and seasonings well, but stop once everything is combined.

Simmering the sauce

Start with the onion: let it turn golden in the olive oil before adding the spices and tomato pulp. This gives the sauce a head start before the meatballs go in.

Low heat: simmer the covered kefta gently for about 15 minutes. A lively boil can break up the meatballs and reduce the sauce too quickly.

Getting the eggs right

Add them last: once the meatballs are cooked, crack the eggs into the sauce one at a time and season them. Cover the pan and cook for 5 minutes, checking that the whites are set while the yolks remain runny.

Serving the tagine

Finish with the reserved parsley and coriander just before serving. Bread is useful for scooping up the tomato sauce and runny yolk; couscous or rice can also make a more substantial accompaniment.

Recipe notes & tips

• Shape the kefta to a similar size so it cooks evenly.
• Keep the sauce at a gentle simmer after adding the meatballs.
• Use a wide pan so the eggs can sit among the meatballs without stacking.
• Add the eggs individually so you can space them around the pan.
• Serve soon after cooking if you want the yolks to stay runny.

Variations

• Adjust the heat: omit the optional chilli for a milder sauce or add it for more warmth.
• Use lamb: replace the minced beef with minced lamb for a richer-tasting kefta.
• Add extra herbs: increase the parsley or coriander to suit your preference.
• Serve with couscous: spoon the sauce and meatballs over couscous for a filling accompaniment.
• Serve with bread: use bread to scoop up the sauce and egg yolk.

Common mistakes to avoid

• Oversized meatballs: they may need longer to cook; keep them around walnut size.
• Boiling the sauce hard: it can reduce too quickly; keep it at a low simmer.
• Adding the eggs too early: they can overcook while the meatballs finish; wait until the beef is cooked.
• Cooking the eggs too long: the yolks will set; check them after 5 minutes.
• Skipping the seasoning: taste the sauce as you cook and season it with the listed salt and pepper.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot; note that the eggs will cook further and the yolks may no longer be runny.

Frequently asked questions