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MoroccanAuthentic Cuisine

Kefta Tagine with Eggs

Serves 4 Entree meat, tagine

Kefta Tagine with Eggs

Kefta Tagine with Eggs is a beloved dish that transforms a simple weeknight into a culinary gathering. Originating from the heart of Moroccan home cooking, this comforting meal is often enjoyed as a midweek treat. It brings families together over a shared appreciation for its hearty flavors and satisfying nature.

The dish offers a delightful contrast between the tender kefta meatballs and the rich, spiced tomato sauce. As the eggs are added towards the end, their yolks remain luxuriously runny, providing a creamy counterpoint to the aromatic cumin and paprika. The addition of fresh cilantro lifts the dish, adding a touch of brightness to each comforting bite.

Ingredients

  • 500 g (1.1 lb)kefta mixture — ground lamb, onion, herbs, spices
  • 4tomatoes, grated
  • 1onion
  • 1 tspcumin
  • 1 tsppaprika
  • 4eggs
  • 2 tbspolive oil
  • 1 tspsalt
  • 1 handfulcilantro, chopped

Method

  1. Begin by shaping the 500 g (1.1 lb) kefta mixture into small balls, about the size of a walnut. Aim for uniform size to ensure even cooking. In a large, heavy-bottomed skillet or tagine, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the kefta balls in a single layer. Brown them on all sides, turning gently with tongs or a spoon, until they develop a golden crust. Remove the kefta from the skillet and set aside on a plate.
  2. In the same skillet, add 1 finely chopped onion. Sauté over medium heat until the onion becomes translucent and fragrant, about 5 minutes. Grate 4 tomatoes directly into the skillet, discarding the skins. Stir in 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of salt. Cook the mixture, stirring occasionally, until it thickens into a rich, aromatic sauce, with the oil beginning to separate from the tomatoes.
  3. Return the browned kefta balls to the skillet, nestling them into the tomato sauce. Lower the heat to a gentle simmer and cover the skillet. Allow the kefta to cook in the sauce for about 15 minutes, stirring occasionally. The meatballs should be cooked through, absorbing the flavors of the sauce, and the sauce should be slightly reduced and thickened.
  4. Using a spoon, make four small wells in the sauce, ensuring they are evenly spaced. Crack 4 eggs, one into each well, taking care not to break the yolks. Cover the skillet with a lid and let it cook gently until the egg whites are set but the yolks remain runny. The whites should be opaque and firm, while the yolks should jiggle slightly when the skillet is gently shaken.
  5. Remove the skillet from the heat and scatter a handful of chopped cilantro over the top. The fresh cilantro will add a burst of color and a fragrant finish to the dish. Serve the kefta tagine hot, accompanied by crusty bread to soak up the flavorful sauce and runny yolks.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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