Beef Kefta Tagine with Eggs

Moroccan Beef Kefta Tagine with Poached Eggs fills my kitchen with incredible aroma and warmth. Herb-flecked spiced meatballs simmer in a tangy tomato sauce before being gently finished with eggs. Every scoop on crusty bread is pure comfort and feels like a trip to Marrakech from my own table.

The first time I made this tagine recipe I was surprised how easy it was and how the whole family kept asking for more afterwards It quickly became my go to for cold nights and special Sunday lunches

Ingredients

• Ground beef or lamb: gives savory heft and soaks up the spices consider choosing grass fed or freshly ground for the best flavor
• Fresh parsley and cilantro: provide signature Moroccan brightness aim for perky leaves without wilt
• Ground cumin and paprika: are essentials for depth and gentle heat always smell your spices before using to ensure they are still fragrant
• Ground cinnamon: offers a subtle hint of warmth and complexity
• Onion: both grated for the kefta and chopped for the sauce builds the flavor core aim for sweet yellow onion
• Garlic: adds pungency use firm cloves and mince just before using
• Ripe tomatoes or high quality canned tomatoes: form the juicy sauce base choose tomatoes that are deeply red and aromatic
• Olive oil: gives silkiness and brings everything together choose extra virgin for its fruitiness
• Chili flakes: offer optional heat adjust to your taste
• Eggs: are cracked straight into the sauce for richness farm fresh if you can
• Fresh lemon wedges: are brightening for the finish
• Flatbread: fresh or crusty is essential for mopping up the sauce
• Olives: on the side are traditional and add a pleasant saltiness

Step-by-Step Instructions

Make the Kefta:

In a large mixing bowl combine ground meat with finely grated onion chopped parsley and cilantro ground cumin paprika cinnamon salt and black pepper Use your hands or a sturdy spoon to mix until everything is well combined but do not overmix Shape the mixture into small walnut sized balls and place them on a plate

Prepare the Tomato Sauce:

Heat olive oil in a tagine or deep heavy skillet over medium heat Add chopped onion and cook for five minutes stirring regularly until soft and translucent Add the minced garlic and cook for another minute until fragrant Stir in the grated or canned tomatoes paprika cumin salt pepper and chili flakes if using Bring the sauce to a gentle simmer and let it cook for ten to fifteen minutes until slightly thickened and the flavors have melded

Add Kefta:

Nestle the raw meatballs gently into the simmering tomato sauce making sure they are mostly submerged Cover the tagine or skillet and cook for fifteen to twenty minutes turning the meatballs halfway through if they are not fully covered in sauce The meatballs should be cooked through but still juicy

Poach the Eggs:

Using a spoon make small wells in the sauce among the meatballs Crack eggs directly into the wells Cover again and simmer gently for five to seven minutes until the egg whites are set but the yolks remain soft and runny Watch closely so the eggs do not overcook

Garnish and Serve:

Remove the tagine from the heat and scatter more fresh parsley or cilantro over the top Serve straight from the tagine or transfer to a large shallow dish Offer lemon wedges warm Moroccan flatbread and a dish of olives on the side

Save

In my home everyone waits by the stove for the eggs to just set because there is nothing better than scooping up a little of the runny yolk with crusty bread My favorite part is when the bright herbs hit the hot sauce and give one last burst of freshness

Storage Tips

Let leftovers cool completely before storing in a sealed container in the refrigerator Keep up to two days for best flavor Always remove the eggs before storing or reheating to keep them from turning rubbery Gently warm the sauce and meatballs on low heat then return eggs just before serving

Ingredient Substitutions

Ground lamb offers a richer flavor than beef or you can use turkey for a lighter twist Fresh tomatoes can be substituted with quality canned crushed tomatoes if the fresh ones are out of season Any firm flatbread will work as a scoop or even a crusty country loaf in a pinch

Serving Suggestions

I love piling the kefta tagine in the center of the table and having everyone use their bread to scoop up meatballs sauce and eggs For a fuller meal serve alongside simple green salads or bowls of chilled olives It is a star at brunch or a cozy casual dinner

Cultural Context

This dish comes from the kitchens of Morocco where tagines are both a cooking vessel and a symbol of hospitality The kefta tagine is a beloved street food and makes frequent appearances at family gatherings It captures the spirit of Moroccan comfort food with every bite

Recipe FAQs

→ What meat can I use for kefta?

Traditional kefta uses either ground beef or lamb. You can also use a mixture of both for richer flavor.

→ How do I prevent the meatballs from breaking apart?

Mix in finely grated onion and chopped herbs to help bind the meat. Form the balls firmly but do not overwork them.

→ Can I use canned tomatoes for the sauce?

Yes, canned crushed tomatoes are a good substitute for fresh if ripe tomatoes are unavailable.

→ When should I add the eggs?

Add eggs after the meatballs are fully cooked. Make small wells in the sauce and poach them just until the whites set.

→ What is the best way to serve this dish?

Serve hot, ideally in the cooking vessel, with flatbread for scooping up the sauce and eggs. A sprinkle of fresh herbs completes the dish.

→ How should leftovers be stored?

Keep in an airtight container in the fridge for up to two days. Reheat gently, removing eggs first to prevent overcooking.