Kefta Tagine with eggs is probably one of the first Moroccan recipes I learned how to make. On my second trip to Morocco, we were staying in a rental apartment in Essaouira. Neither MarocBaba nor I really knew how to cook (we were 19!) so we depended on really simple foods. We were also broke so the cheaper the better!
This recipe quickly became one that I used to make very often because it is easy to do and doesn’t take long to cook. It’s truly a very simple Moroccan recipe.
While there are no slow cookers or other “fast” tools used to make this, if you have a few pantry items and a bit of meat on hand, you can pull this together in 30-45 minutes!
Do You Have to Use Ground Beef for This Tagine?
Instead of ground beef, which is traditionally used, I often substitute ground turkey or ground chicken. Any ground meat will work so feel free to experiment or use what you have on hand. The spices I’ve listed are a guide as well. If you prefer your food a little spicier, go ahead and add in some hot peppers or serve some harissa on the side. I’ve also mixed green peas into this before to add a little more vegetables to the meal and that was a hit too!
Do You Need a Tagine to Make This?
This is another reason we really like this recipe. You can very easily make it in a skillet or frying pan. I would go for one that has slightly higher edges, because it will give you a little more room. Make sure you cook your meatballs first and brown on all sides before cooking the sauce, I think it makes the flavor a little better and keeps them from falling apart.
What to Serve with Kefta and Egg Tagine
The traditional way to eat this is with pieces of Moroccan bread that are used as utensils to scoop up the contents. You can also eat this with a fork if you really want but honestly, it just tastes better with bread!
Add your favorite juice, coffee or tea to the items above. I think this is a great savory breakfast option so some cheese, a cucumber salad, and olives also round out the dish nicely.
A great breakfast or dinner dish using ingredients you likely have on hand.
- 1 lb ground lamb or beef
- 1 tablespoon garlic, minced
- 1/2 onion finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Small handful chopped Italian parsley
Tomato Sauce Ingredients
- 2-3 Tablespoons olive oil
- 1/2 onion finely diced
- 3 large tomatoes
- 1 teaspoon turmeric
- 2 teaspoons spicy paprika (sudaniya in Morocco)
- 1/2 teaspoon salt
- 1 1/2 tsp cumin
- 1 teaspoon chopped Italian parsley
- 1 teaspoon garlic crushed
- 3 eggs
Using 1 pound of ground meat mix in 1 tbsp crushed garlic, 1/2 onion diced finely, 1/2 tsp salt, and 1/2 tsp paprika, and a small handful of chopped Italian parsley. Mix well with your hand to combine all of the ingredients.
Roll into small balls slightly larger than a grape. You can really make these any size you would like, we just prefer them smaller - they also cook faster when they're smaller.
In your tajine add 2-3 tbsp olive oil and 1/2 onion minced finely.
Place the tajine on the stovetop on medium heat, using a diffuser if you have an electric range.
While this is heating up grate the insides of 3 large hothouse tomatoes (or a similar variety) into a bowl and discarding the skins.
Mix into this 1 tsp turmeric, 2 tsp spicy paprika (sudaniya in Morocco), 1/2 tsp salt, 1 1/2 tsp cumin, 1 tsp chopped Italian parsley, and 1 tsp garlic crushed. Pour this into the pre-heated tajine.
Arrange the meatballs in the tajine so that they each have a little space to soak up the sauce. If you have more meatballs than space in the tajine reserve them for another dish. You do want to make sure there is enough room for some sauce to remain.
Cover the tajine and continue to cook on low to medium heat. Check after 30 minutes.
Once the meatballs are cooked through, crack 3 eggs and place them on top of the meatballs and sauce. Cover the tajine again so that the eggs can cook through.
Some people like the eggs to be steamed just until they are set but the yolk still is runny, however, I cook mine until the yolk is hard.
Eat by scooping up bites with crusty bread, like this Moroccan bread!
Like things a little spicy? You can add some cayenne pepper or harissa to this dish too!
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Moroccan Brunch Ideas
This recipe is a great example of a dish perfect for a Moroccan brunch. If you’re hosting a brunch try some of these recipes as well.