Morocco · Tagine
Moroccan Kefta Tagine with Meatballs and Eggs
One of the most popular tagines in Morocco. Your family will love it, and it is easy and fast to prepare.
- Prep
- 10 min
- Cook
- 50 min
- Serves
- 4
- Level
- Medium
The meatballs
- Chop ¼ of the large onion very finely and add it to the meat.
- Add all the other ingredients to the minced beef and mix thoroughly.
- Roll meatballs the size of a grape.
The tomato sauce
- Cut the rest of the onion into small cubes.
- Heat the olive oil and fry the onion until golden.
- Add the grated garlic and fry for 2 minutes more.
- Add the tomato sauce, bring to a simmer, then add all the spices and the coriander and mix well. Cook covered for 15–20 minutes, until the onion softens and the sauce thickens.
- Taste and adjust the seasoning.
- Add the meatballs, cover the pan and cook for 2–3 minutes on each side.
- When the meatballs are cooked, crack the eggs on top, sprinkle a little salt on each and decorate with coriander. Cook the eggs a further 6–7 minutes, or until they are done to your liking.
The inspiration came from my trip to Morocco. I tasted meatball tagine for the first time in my husband's family home, and it was delicious. Since I live with a Moroccan under one roof, I try to get these dishes as close as I can — so what you see here is my interpretation of one of them.
Serve straight from the pan, with crusty bread to mop up the sauce.
Watch it made
The full method, step by step, on the channel.