Beef Kefta Tagine Poached Eggs (Printable Version)

Tender spiced meatballs with poached eggs in tomato sauce, finished with herbs and served with fresh bread.

# What You'll Need:

→ Kefta (Meatballs)

01 - 500g ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 tablespoons chopped fresh parsley
04 - 2 tablespoons chopped fresh cilantro
05 - 1 teaspoon ground cumin
06 - 1 teaspoon paprika
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Tomato Sauce

10 - 2 tablespoons olive oil
11 - 1 medium onion, finely chopped
12 - 3 garlic cloves, minced
13 - 4 ripe tomatoes, peeled and grated or 400g canned crushed tomatoes
14 - 1 teaspoon paprika
15 - 1 teaspoon ground cumin
16 - Salt and freshly ground black pepper, to taste
17 - 1/2 teaspoon chili flakes (optional)
18 - Handful of chopped fresh parsley and cilantro

→ To Finish

19 - 3 to 4 eggs
20 - Lemon wedges, for serving
21 - Fresh cilantro or parsley, for garnish
22 - Moroccan flatbread or crusty bread
23 - Small dish of olives (optional)

# Steps To Follow:

01 - Combine ground meat with grated onion, chopped parsley, chopped cilantro, ground cumin, paprika, ground cinnamon, salt, and black pepper in a mixing bowl. Mix thoroughly until homogeneous.
02 - Roll the mixture into small walnut-sized meatballs and arrange on a tray.
03 - Heat olive oil in a tagine or large skillet over medium heat. Sauté chopped onion, stirring occasionally, until softened and translucent, approximately 5 minutes.
04 - Add minced garlic to the pan and cook for 1 minute. Stir in grated tomatoes or canned tomatoes, paprika, cumin, salt, black pepper, and chili flakes if using. Simmer uncovered for 10–15 minutes until slightly thickened.
05 - Gently place the meatballs into the simmering sauce in a single layer. Cover and cook for 15–20 minutes, turning meatballs halfway to ensure even cooking.
06 - Create small wells in the sauce and carefully crack eggs into them. Cover and simmer for 5–7 minutes until egg whites are just set and yolks remain runny.
07 - Sprinkle with freshly chopped parsley and cilantro. Serve directly from the tagine accompanied by lemon wedges, warm flatbread, and olives if desired.

# Notes and Tips:

01 - Use only fresh herbs and high-quality spices to maximize flavor depth.
02 - Allow the sauce to simmer unhurriedly to enhance its richness before introducing the meatballs.
03 - Add eggs at the final stage to maintain runny yolks and prevent overcooking.
04 - For optimal enjoyment, serve communally and scoop directly with flatbread.
05 - Store leftovers in an airtight container in the refrigerator for up to 2 days; remove eggs before reheating to prevent them from overcooking.

Go Back