Traditional Moroccan Kefta Meatball Tagine with Eggs

Kefta tagine is a quick, vibrant classic featuring spiced ground beef or lamb meatballs nestled in a sweet tomato sauce, often finished with eggs.

Ingredients

• 500g ground beef or lamb
• 1 small onion, finely minced
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 ripe tomatoes, grated or pureed
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 4 large eggs

Instructions

1. Mix the kefta: Combine the ground meat, minced onion, chopped parsley, cilantro, half of the cumin, paprika, salt, and black pepper in a bowl, mixing thoroughly.
2. Roll the meatballs: Shape the seasoned meat mixture into small, uniform walnut-sized meatballs and set them aside on a plate.
3. Simmer the tomato base: Heat olive oil in a skillet or tagine over medium heat, add the minced garlic, grated tomatoes, tomato paste, and remaining spices, cooking for 10 minutes.
4. Add the meatballs: Arrange the meatballs gently in a single layer directly into the simmering tomato sauce.
5. Braise the tagine: Cover the pan and let it simmer over medium-low heat for 20 minutes until the meatballs are fully cooked and the sauce thickens.
6. Poach the eggs: Crack the eggs directly into open spaces among the meatballs, cover the pan again, and poach for 4 to 5 minutes until the whites are set.
7. Serve warm: Garnish with fresh cilantro leaves and serve directly from the vessel with crusty bread.