Moroccan Meatball and Egg Tagine

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.

Prep Time 15 mins

Cook Time 15 mins

Rest Time 10 mins

Total Time 40 mins

Ratings 5 from 1 votes

Cooking Method: Sauteing, Simmering

Cuisine: Moroccan

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Estimated Cost: 8

Best Season: Suitable throughout the year

Description

Moroccan Meatball and Egg Tagine, also known as Kefta Mkaouara, is a traditional dish made with spiced ground beef or lamb meatballs simmered in a rich tomato sauce, then topped with eggs poached directly in the tagine. Bursting with Moroccan flavors like cumin, paprika, garlic, and fresh herbs, it's a comforting and flavorful dish often served with crusty bread for dipping.

Ingredients:

For the meatballs:

400 G Beef (ground beef or lamb)
2 Cloves garlic (minced)
1/2 U onion (small onion, grated)
1 Spoon cumin (ground cumin)
1 Spoon pepper (black pepper)
1/2 Spoon paprika
1 Spoon cilantro and parsley (1 tbsp chopped fresh cilantro and parsley)
1 Cloves Salt (Salt to taste)

For the sauce

2 Spoon olive oil
1 U onion (1 medium onion, finely chopped)
3 U tomatoes (3 ripe tomatoes,)
1 Cup tomatoes (grated (or 1 cup canned crushed tomatoes))
2 Cloves garlic (minced)
1 Spoon Sugar ((to balance tomato acidity))
1 Spoon paprika (1 tsp paprika)
1/2 Spoon pepper (black pepper)
1/2 Spoon cumin (½ tsp cumin)
1 Spoon tomatoes (tomato paste (optional))
1 pinche salt (Salt to taste)
1 pinche Cinnamon ((optional))
4 U Eggs (4 eggs Chopped)
1 U cilantro and parsley (cilantro and parsley for garnish)

Instructions:

step 1

1
1. 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

Step 2

2
2. 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.

Step 3

3
3. 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.

Step 4

4
4. 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.

Step 5

5
5. Serve:
Garnish with chopped cilantro and parsley.

Serve hot, directly from the tagine, with crusty Moroccan bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 334.46kcal

% Daily Value *
Total Fat 16.91g27%
Saturated Fat 4.45g23%
Trans Fat 0.26g
Cholesterol 222.96mg75%
Sodium 799.85mg34%
Potassium 968.63mg28%
Total Carbohydrate 18.7g7%
Dietary Fiber 4.62g19%
Sugars 9.11g
Protein 29.97g60%

Vitamin A 196.39 IU
Vitamin C 24.15 mg
Calcium 113.57 mg
Iron 5.8 mg
Vitamin D 0.96 IU
Vitamin E 3.2 IU
Vitamin K 41 mcg
Thiamin 0.2 mg
Riboflavin 0.45 mg
Niacin 6.19 mg
Vitamin B6 0.91 mg
Folate 55.69 mcg
Vitamin B12 2.65 mcg
Phosphorus 376.46 mg
Magnesium 64.39 mg
Zinc 6.57 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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