Kefta Tajine Moroccan Spiced Meatballs W Eggs in Tomato Sauce
Experience the vibrant flavors of Morocco with Kefta Tajine, a comforting dish of tender, spiced meatballs simmered in a rich tomato sauce and topped with perfectly poached eggs. This traditional one-pan recipe combines ground beef or lamb with warm spices like cumin, paprika, and cinnamon, creating aromatic meatballs that are irresistibly juicy. The hearty tomato sauce, infused with garlic and optional harissa for a spicy kick, is the perfect base for the meatballs and eggs. Served with crusty bread or fluffy couscous, this dish is a deliciously satisfying meal that brings the essence of Moroccan cuisine to your table. Ready in just an hour, it’s a dinner that feels both authentic and approachable for any home cook.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely grated
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Ground paprika
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 600 grams Fresh tomatoes, chopped
- 2 tablespoons Tomato paste
- 250 milliliters Water
- 1 teaspoon Harissa (optional, for spice)
- 4 large Eggs
Instructions
In a large bowl, combine the ground beef or lamb, grated onion, 1 minced garlic clove, parsley, 1 teaspoon ground cumin, 1 teaspoon ground paprika, ground cinnamon, salt, and black pepper.
Mix the meat mixture thoroughly with your hands and shape into small meatballs, about the size of a walnut. Set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or tajine over medium heat.
Add the remaining garlic and cook for 1 minute until fragrant.
Stir in the chopped tomatoes, tomato paste, remaining cumin and paprika, and optional harissa for spice. Cook for 5-7 minutes, stirring often, until the tomatoes start to break down.
Add the water to the tomato mixture, stir well, and bring to a simmer.
Gently lower the prepared meatballs into the simmering sauce, ensuring they are mostly submerged. Cover and cook for 20 minutes, occasionally spooning the sauce over the meatballs.
After 20 minutes, carefully crack the eggs into the sauce, spacing them evenly around the pan. Cover again and cook until the egg whites are set but the yolks remain runny, about 5-7 minutes.
Sprinkle with additional chopped parsley for garnish and serve immediately with crusty bread or couscous.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.2 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 423 mg | 33% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3874 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
