Tajine of Kefta with Eggs
Transport your taste buds to North Africa with this aromatic Tajine of Kefta with Eggs—an irresistible Moroccan dish that combines tender spiced meatballs, a rich tomato-based sauce, and perfectly poached eggs. This one-pot wonder showcases ground beef or lamb mixed with fresh parsley, cilantro, and warm spices like cumin, paprika, and cinnamon, shaped into bite-sized kefta and simmered in a tangy, slightly sweet tomato harissa sauce. The crowning touch is cracking eggs directly into the sauce, which cook to creamy perfection, creating a luscious texture contrast. Ready in under an hour, this tajine is best served bubbling hot straight from the pan with plenty of crusty bread to scoop up every flavorful bite. Perfect for an exotic dinner or weekend brunch, this dish is a celebration of bold spices and hearty comfort.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 large, grated onion
- 2 tablespoons, finely chopped fresh parsley
- 2 tablespoons, finely chopped fresh cilantro
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 400 grams canned tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 4 large eggs
- 120 milliliters water
- 1 teaspoon optional harissa or chili paste
- 1 loaf (for serving) crusty bread
Instructions
In a large mixing bowl, combine the ground beef or lamb with the grated onion, parsley, cilantro, minced garlic, cumin, paprika, cinnamon, salt, and black pepper.
Mix the meat mixture thoroughly with your hands until well combined, then shape it into small meatballs, about the size of a walnut.
Heat the olive oil in a large tajine or a deep skillet over medium heat.
Add the meatballs in batches and brown them lightly on all sides, then remove them from the pan and set aside.
In the same pan, add the canned tomatoes, tomato paste, sugar, and optional harissa or chili paste. Stir to combine and let it simmer for 5 minutes.
Using the back of a spoon, crush the tomatoes slightly to create a smooth sauce. Add the water and stir to thin out the consistency.
Return the meatballs to the sauce, cover the tajine or skillet, and let everything simmer gently over low heat for 20 minutes. Stir occasionally to prevent sticking.
Once the meatballs are cooked through, create small wells in the sauce and crack an egg into each well.
Cover the tajine or skillet again and cook for another 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny.
Serve the tajine hot, directly from the pan, with crusty bread for dipping.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 159 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 831 mg | 18% | |
*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.
