Meatball Tomato and Egg Tagine Kefta Mkaouara
Transport your taste buds to the bustling kitchens of Morocco with this enchanting Meatball Tomato and Egg Tagine, also known as Kefta Mkaouara. This one-pot masterpiece combines tender, spiced meatballs simmered in a rich, aromatic tomato sauce, infused with warm notes of paprika, cumin, and a hint of cinnamon. The dish is crowned with perfectly poached eggs, their silky yolks blending effortlessly into the sauce, creating a luxurious texture. Prepared in under an hour, this comforting tagine is as visually stunning as it is flavorful, with vibrant herbs like parsley and cilantro adding a fresh finish. Serve it sizzling hot with crusty bread or soft flatbread to scoop up every indulgent bite. Perfect for a family meal or a special gathering, this dish delivers an authentic Moroccan dining experience right at home.
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 3 tbsp Fresh parsley, chopped
- 3 tbsp Fresh cilantro, chopped
- 4 cloves Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Ground paprika
- 0.5 tsp Ground cinnamon
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 4 large Ripe tomatoes, grated
- 1 tbsp Tomato paste
- 120 ml Water
- 4 large Eggs
- Crusty bread or flatbread (optional)
Instructions
In a large mixing bowl, combine the ground meat, 2 tablespoons of parsley, 2 tablespoons of cilantro, half the minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly and shape into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large skillet or tagine over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.
Add the grated tomatoes, tomato paste, remaining cumin, paprika, cinnamon, 1 teaspoon of salt, and water to the skillet. Stir well and bring the mixture to a simmer.
Gently place the meatballs into the tomato sauce, ensuring they are submerged. Cover and simmer on low heat for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Crack the eggs directly into the sauce, spacing them evenly around the skillet or tagine. Cover and cook for another 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Garnish with the remaining chopped parsley and cilantro. Serve hot, directly from the skillet or tagine, with crusty bread or flatbread for dipping.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.0 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 422 mg | 32% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3955 mg | 84% | |
*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.
