Recipe · Main course
Kefta tagine with eggs
Kefta tagine is everyday Moroccan cooking: spiced meatballs simmer in a rich tomato sauce, and at the end eggs are set right in the sauce. It is quick, inexpensive and eaten with bread straight from the pot.
Preparation
- For the kefta, grate or chop the onion very finely. Knead well with the minced meat, parsley, cumin, paprika, ras el hanout, salt and pepper and shape into walnut-sized balls.
- For the sauce, cut the onion into rings or dice and chop the garlic finely. Warm the olive oil in the tagine pot over low to medium heat and cook the onion for 5 minutes.
- Cook the garlic, cumin and paprika for 1 minute. Add the tomatoes, season with salt and simmer for 10–15 minutes, until the sauce thickens slightly.
- Place the kefta balls in the sauce, put on the lid and cook for about 15 minutes over low heat, turning gently once. The meat must be cooked through, at least 70 °C in the centre.
- Press hollows into the sauce with a spoon and crack the eggs into them. Cook covered for 5–8 minutes, until the whites are completely set.
- Sprinkle with coriander and serve straight from the pot, with bread for mopping up.
- Heat a clay tagine gently: Clay pots cannot take sudden heat. Follow the maker’s instructions, use a diffuser if needed and never put the empty pot on high heat. More in the tagine buying guide.
- Set the eggs fully: For children, pregnant women, older people and anyone with a weakened immune system, both white and yolk should be firm.
- Handle minced meat hygienically: Chill and process raw minced meat quickly, clean hands and board thoroughly afterwards and cook the balls all the way through.
- Without a tagine pot: A heavy casserole with a tight-fitting lid works too. Check for doneness along the way.
- Sides and notes: Flatbread contains gluten. Ras el hanout blends vary, so check the ingredient list if you have allergies.
Handy extras
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Clay tagine pot
The classic pot: the cone-shaped lid returns the steam. Check the glaze and stove suitability.
Ras el Hanout
The spice blend for the typical aroma. Check the ingredient list and freshness.
Ground cumin
The defining spice of kefta. Store airtight and in the dark.
Frequently asked questions
What does kefta mean?
Kefta is spiced minced meat shaped into balls or rolls. In Morocco there are many variations, most often with lamb or beef, parsley, coriander and cumin.
Can I leave out the eggs?
Yes. It then becomes kefta tagine in tomato sauce. The eggs make the dish more filling and are a common variation in Morocco.
How spicy is the dish?
With the spices given it is mild to savoury. If you prefer more heat, add chilli flakes or a little harissa.
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