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Moroccan Kefta Tagine with Poached Eggs (Kefta Mkaouara in Spiced Tomato Cumin Sauce)
A beloved Moroccan café classic: tender, spiced beef meatballs simmered in a rich garlic-tomato sauce fragrant with cumin and paprika, topped with eggs cracked directly into the bubbling sauce until softly poached.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Ground beef or lamb500 g
- Crushed tomatoes or tomato passata500 g
- Fresh eggs4 piece
- Yellow onion, finely minced1 piece
- Garlic cloves, minced3 clove
- Extra virgin olive oil2 tbsp
- Salt1.5 tsp
Preparation Steps
1
Season ground beef with onion, garlic, 1 tsp cumin, paprika, and salt. Roll into bite-sized meatballs the size of walnuts.
8 min timer
2
Heat olive oil in a wide skillet or tagine, pour in crushed tomatoes, and simmer over medium heat for 8 minutes to thicken.
8 min timer
3
Drop meatballs directly into the simmering sauce, cover with lid, and cook gently for 12-14 minutes until cooked through.
12 min timer
4
Make 4 wells in the sauce, crack an egg into each, cover, and cook 4-5 minutes until whites are set and yolks remain runny. Serve hot with crusty bread.
5 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
