<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2613556253294&pd[em]=&noscript=1" /> Egg and Ground Meat Tagine {Kefta Mkawra} - MarocMama Skip to Content

Egg and Ground Meat Tagine {Kefta Mkawra}

Egg and Ground Meat Tagine {Kefta Mkawra}

If you have been a long time reader here you may be noticing some recipes that I posted a very long time ago are reappearing. I have been doing my best to better document ingredients, measurements and tips and tricks of some of these favorite dishes. I have also been slowly retaking the images.  I hope you’ll agree with me that my pictures have improved and include more step by step images.

This recipe is 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. But as we’ve cut back on red meat, and almost cut it out completely, I hadn’t made it in a long time.

Instead of ground beef, which is traditionally used, I substitute ground turkey or ground chicken. Any ground meat will work so feel free to experiment or use what you have on hand.

Egg and Ground Meat Tagine {Kefta Mkawra}

Egg and Ground Meat Tagine {Kefta Mkawra}

Yield: 4 servings

A great breakfast or dinner dish using ingredients you likely have on hand.

Ingredients

Meatball Ingredients

  • 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

Instructions

  1. 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 mild paprika and a small handful of chopped Italian parsley. Mix well with your hand to combine all of the ingredients.
  2. Roll into small balls slightly larger than a grape.
  3. In your tajine add 2-3 tbsp olive oil and 1/2 onion minced finely.
  4. Place the tajine on the stovetop on medium heat, using a diffuser if you have an electric range.
  5. While this is heating up grate the insides of 3 large hothouse tomatoes (or a similar variety) into a bowl and discarding the skins.
  6. 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.
  7. 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.
  8. Cover the tajine and continue to cook on low to medium heat. Check after 30 minutes.
  9. Once the meatballs are cooked through, crack 3 eggs and place 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.
  10. Eat by scooping up bites with crusty bread, like this Moroccan bread!

Sharing is caring!

1910's Morocco: The Protectorate
← Read Last Post
1920's Morocco: The Great Depression
Read Next Post →

Judith Humphrys

Monday 25th of May 2020

I have made this dish often but I do not add the eggs as my husband is not fussy about eggs. This is such a flavourful dish and so easy to make. Thank you for all the wonderful recipes on your site. We worked in North Africa for 5yrs and on one of our leaves we did a road trip through Morocco, it was fabulous, we even did a day trip on horseback into the Atlas mountains and saw how people lived there. Most interesting, but boy we were sore as we hadn’t ridden in years. Loved our trip and all the delishes foods we sampled.

Lisa

Wednesday 5th of June 2019

Instead of using fresh tomotos can you use canned so you can skip the grating of the inside of the tomotos?

Amanda Mouttaki

Thursday 6th of June 2019

You can but it really doesn't give it the same taste. The canned tomatoes have it taste a bit metallic in my opinion.

Julia

Sunday 16th of December 2018

Instead of cracking the into the tagine would it also work to whisk the egg as if you were going to make a scrambled egg and then drop it into a well in the tagine? I only eat scrambled or hard boiled eggs. However I could just leave the eggs out and enjoy the tagine. Thanks from Vancouver WA USA

Amanda Mouttaki

Sunday 16th of December 2018

yes of course - you can do the eggs however you would like, won't affect the flavor.

Wendy Awai-Dakroub

Monday 13th of June 2016

We made this tonight for iftar... It was delish! We were craving it since the last time we had it together....

5 Kitchen Shortcuts to Make Meals Easier - MarocMama

Friday 4th of July 2014

[…] 1) Canned Tomatoes.  It doesn’t sound like a big deal but I have found countless uses for canned tomatoes.  Is fresh best? Of course.  But try finding a fresh tomato in the Midwest that has any flavor and doesn’t cost a fortune. I opt for organic whenever possible.  How can these make meals quicker?  So many recipes call for diced tomatoes, tomato sauce or some variation of these.  Need tomato sauce but only have a can of diced tomatoes?  Toss them into the blender and you have tomato sauce! Tired of buying pizza sauce?  Send the diced tomatoes through a food processor or blender and add some Italian seasonings and it’s tomato sauce for 1/2 the cost.  Some recipes to try; Crockpot Paleo Lamb Stew, Zucchini Za’alook, and Egg and Ground Meat Tajine. […]

Skip to Recipe