Kefta mkaouara is Moroccan comfort food at its best: little meatballs spiced with cumin, paprika and herbs, simmered in a thick tomato sauce, then finished with eggs that poach right in the pan.
It’s one of the quickest tagines you can make — dinner in 30 minutes, and kids love it.
Recipe: Kefta Tagine with Eggs (Moroccan Meatballs)
Prep10 min
Cook20 min
Total30 min
Serves4
LevelEasy
Calories~460
Ingredients
Kefta
- 500 g (1.1 lb) ground beef or lamb
- ½ onion, grated
- 3 tbsp chopped parsley and cilantro
- 1 tsp each cumin, paprika, salt
- ½ tsp black pepper, pinch of chili
Sauce
- 2 tbsp olive oil
- 4 ripe tomatoes, grated (or 1 can crushed tomatoes)
- 2 cloves garlic, minced
- 1 tsp cumin, 1 tsp paprika, ½ tsp salt
- ½ cup water
- 4 eggs
Instructions
- Mix the kefta ingredients well and roll into cherry-size balls.
- In a wide pan, heat oil, add tomatoes, garlic, spices and water. Simmer 10 minutes until thickened.
- Add meatballs in one layer. Cover and cook 10 minutes, turning once.
- Make 4 wells and crack in the eggs. Cover and cook 3–5 minutes until whites are set.
- Sprinkle with herbs and cumin. Serve with bread straight from the pan.
Tips for success
- Wet your hands while rolling — the meatballs stay smooth and don’t stick.
Frequently asked questions
Can I freeze kefta?
Yes — freeze the raw meatballs on a tray, then bag them. Cook from frozen in the sauce, adding 5 minutes.
