Morocco · Tagine
Kefta Tagine with Meatballs, Eggs and Homemade Fries
Kefta tagine the way it is eaten rather than the way it is photographed: meatballs round the edge, eggs cracked into the middle, and a heap of homemade fries tipped over the whole thing at the last second. The sauce is only onion and fresh tomatoes — no tinned sauce, no garlic — so the spices and the meat do the work.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Serves
- 4
- Level
- Easy
The meatballs
- Grate or very finely chop the small onion and mix it into the minced beef with the parsley, cumin, cinnamon, paprika, salt and olive oil.
- Roll the mixture into small meatballs and set them aside.
The tagine
- Pour the olive oil and the vegetable oil into the tagine and add the chopped onion and tomatoes.
- Add the cumin, paprika, salt and coriander, and let it cook until the tomato sauce starts to bubble.
- Add the meatballs, setting them around the edge of the dish, and cook for about 50 minutes.
- While that cooks, peel the potatoes and cut them into chips. Fry them in hot oil until cooked through, drain on kitchen paper and salt them.
- Crack the eggs into the middle of the tagine, sprinkle a little salt over them, scatter parsley on top and cook for another 10 to 15 minutes — how long depends on how you like the yolk.
- Pile the fries over the top and bring the dish straight to the table.
Serve with crusty bread. The fries go on at the very end, so they are still crisp when the dish reaches the table.
Watch it made
The video for this recipe is coming soon.