Introduction:
Moroccan Meatball and Egg Tagine (Kefta Mkaouara) is a beloved traditional dish found in many Moroccan homes. It combines seasoned ground meat (usually beef or lamb) shaped into small meatballs, simmered in a rich and spiced tomato sauce, and finished with eggs gently poached on top. This dish is typically prepared in a tagine, the iconic Moroccan clay pot that helps concentrate flavors and maintain tenderness.
Served piping hot with crusty Moroccan bread (khobz), this dish is both hearty and comforting. It’s perfect for family meals or to impress guests with the depth of Moroccan cuisine. The combination of spices, fresh herbs, and slow cooking brings out an aroma that fills the kitchen with warmth and tradition.
Ingrédients of Moroccan Meatball and Egg Tagine:
For the meatballs:
400g (about 14 oz) ground beef or lamb
2 garlic cloves, minced
½ small onion, grated
1 tsp ground cumin
1 tsp black pepper
½ tsp paprika
1 tbsp chopped fresh cilantro and parsley
Salt to taste
For the sauce:
2 tbsp olive oil
1 medium onion, finely chopped
3 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
2 garlic cloves, minced
1 tsp sugar (to balance tomato acidity)
1 tsp paprika
½ tsp black pepper
½ tsp cumin
1 tsp tomato paste (optional)
Salt to taste
Pinch of cinnamon (optional)
4 eggs
Chopped cilantro and parsley for garnish
Instructions of Moroccan Meatball and Egg Tagine:
- Prepare the meatballs:
In a bowl, mix all the meatball ingredients until well combined.
Shape into small balls (about the size of a walnut) and set aside.
- Make the tomato sauce:
In a tagine or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until soft and translucent.
Add the garlic and grated tomatoes, then stir in the spices, sugar, and tomato paste.
Let the sauce simmer for 10–15 minutes until it thickens and becomes rich.
- Add the meatballs:
Gently add the meatballs to the sauce.
Cover and simmer on low heat for 15–20 minutes until the meatballs are fully cooked.
- Add the eggs:
Crack the eggs directly over the sauce and meatballs.
Cover and cook until the egg whites are set but the yolks are still slightly runny, or to your preference.
- Serve:
Garnish with chopped cilantro and parsley.
Serve hot, directly from the tagine, with crusty Moroccan bread.