Hearty Moroccan Kefta Tagine with Tomatoes and Eggs
A flavorful and aromatic Moroccan delight
Delight your taste buds with this traditional Moroccan kefta tagine that marries perfectly seasoned meatballs with tomatoes and eggs simmered to perfection.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Kefta (Meatballs)
For the Tomato Sauce
For the Tagine Finish
Preparation
Marinating the Kefta
Combine Ingredients
In a large bowl, combine the ground meat, onion, garlic, spices, salt, pepper, parsley, and cilantro.
Mix Well
Mix well until all ingredients are evenly distributed.
Form Meatballs
Form the mixture into small balls (approximately the size of a walnut).
Let the kefta rest for 10 minutes after forming to help them hold their shape during cooking.
Preparing the Tomato Sauce
Heat Oil & Sauté
Heat olive oil in a large tagine or skillet over medium heat.
Cook Onion & Garlic
Add onion and garlic, cooking until softened.
Add Spices & Tomatoes
Stir in cumin, paprika, and cook for another minute before adding the tomatoes, salt, pepper, and sugar.
Simmer Gently
Ensure the tomato sauce is simmering gently before adding the kefta.
Cooking Process
Simmering the Sauce
Allow the tomato sauce to simmer for 15 minutes to marry the flavors.
Adding the Kefta
Gently place meatballs into the sauce, cover, and cook for 20-25 minutes.
Adding Eggs
Crack eggs into the sauce, cover, and simmer until the eggs are just set.
Plating & Serving
Hearty Moroccan Kefta Tagine with Tomatoes and Eggs
Hearty Moroccan Kefta Tagine with Tomatoes and Eggs
Serve Tagine
Serve the tagine straight from the tagine dish or skillet, ensuring each portion has kefta, sauce, and a poached egg.