DinnerMain Course

Kefta Tagine with Eggs

Name: Kefta Tagine with Eggs
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 500 g ground beef lean; 1 pcs yellow onion finely grated; 0.25 cup fresh parsley finely chopped; 0.25 cup fresh cilantro finely chopped; 1 tsp paprika; 0.5 tsp cumin; 0.25 tsp black pepper; 0.5 tsp salt; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 400 g canned crushed tomatoes; 1 tbsp tomato paste; 1 tsp paprika; 0.5 tsp cumin; 0.25 tsp cayenne pepper (optional); 0.5 tsp salt; 0.5 cup water; 4 pcs egg large; 2 tbsp fresh parsley chopped, for garnish (optional)

This Moroccan kefta tagine features savory seasoned meatballs simmered in a rich tomato sauce, creating a fragrant and comforting dish. Eggs are gently poached directly in the sauce, adding a creamy texture and completing the meal. It's a flavorful one-pot dinner perfect for a cozy evening.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 529 kcal

Gluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

kefta

500 gground beef, lean
1 pcsyellow onion, finely grated
0.25 cupfresh parsley, finely chopped
0.25 cupfresh cilantro, finely chopped
1 tsppaprika
0.5 tspcumin
0.25 tspblack pepper
0.5 tspsalt

sauce

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
400 gcanned crushed tomatoes
1 tbsptomato paste
1 tsppaprika
0.5 tspcumin
0.25 tspcayenne pepper(optional)
0.5 tspsalt
0.5 cupwater

topping

4 pcsegg, large

garnish

2 tbspfresh parsley, chopped, for garnish(optional)

Equipment

tagine · large skillet · large bowl · knife · cutting board

The method

Step by step

1
In a large bowl, combine the ground beef, grated onion, chopped parsley, chopped cilantro, paprika, cumin, black pepper, and salt for the kefta. Mix well with your hands until everything is thoroughly combined.
About 5 min
Cook’s note: Do not overmix the meat, as it can make the kefta tough.
2
Roll the meat mixture into small meatballs, about 1 inch in diameter.
About 10 min
Cook’s note: Lightly oil your hands to prevent the meat mixture from sticking.
3
Heat the olive oil in a tagine or a large, deep skillet over medium heat.
About 2 min
4
Add the chopped onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the crushed tomatoes, tomato paste, paprika, cumin, cayenne pepper (if using), and salt to the pan. Stir to combine.
About 1 min
7
Pour in the water and bring the sauce to a gentle simmer.
About 3 min
8
Carefully place the kefta meatballs into the simmering sauce. Cover the tagine or skillet and cook for 15-20 minutes, or until the meatballs are cooked through.
About 20 min
Cook’s note: Ensure the sauce is simmering gently to prevent the meatballs from breaking apart.
9
Make four small wells in the sauce between the meatballs. Crack one egg into each well.
About 1 min
10
Cover the tagine or skillet again and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
About 8 min
Cook’s note: For runnier yolks, cook for less time. For firmer yolks, cook longer.
11
Garnish with fresh chopped parsley before serving.
About 1 min

Per serving

Nutrition

53%Score

Calories: 529.4kcal
Protein: 30.7g
Carbs: 17g
Fat: 38g
Fibre: 3.5g
Sugar: 8.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kefta tagine in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.