Kefta Meatball Tagine with Eggs and Green Olives
This kefta tagine with eggs is a staple of convivial Moroccan evenings, where everything is shared in one big dish. The spiced meatballs with cumin and paprika swim in a silky tomato sauce, while the poached eggs add irresistible sweetness. The green olives bring a salty, tangy touch that lifts the whole dish. For an authentic tagine, don't hesitate to use a real clay pot, which slowly diffuses heat and concentrates the aromas. And to answer a common question: the essential spices of Moroccan cuisine are cumin, paprika, turmeric, ginger, and cinnamon, all present here. So, go ahead and enjoy!
Ingredients
- Ground beef (halal)500 g
- Onion1 large
- Garlic clove2
- Fresh parsley1 bunch
- Fresh cilantro1 bunch
- Eggs4
- Pitted green olives150 g
- Fresh tomatoes (or 400 g crushed tomatoes)4
- Tomato paste1 tablespoon
- Paprika2 teaspoons
- Cumin2 teaspoons
- Turmeric1 teaspoon
- Cinnamon1/2 teaspoon
- Ground ginger1 teaspoon
- Olive oil3 tablespoons
- Salt and pepperto taste
Nutrition
Instructions
- 1
Prepare the meatballs: mix ground beef, grated onion, crushed garlic, chopped parsley and cilantro, and the spices (1 teaspoon cumin, 1 paprika, 1/2 turmeric, salt, pepper). Form walnut-sized meatballs.
- 2
In a pan or directly in a tagine, heat olive oil and brown the meatballs on all sides. Set aside.
- 3
In the same pot, add peeled and chopped tomatoes, tomato paste, the rest of the spices (cumin, paprika, turmeric, ginger, cinnamon), and a glass of water. Simmer for 10 minutes.
- 4
Return the meatballs to the sauce, cover, and cook on low heat for 15 minutes.
- 5
Add green olives, then crack the eggs gently over the sauce. Cover and cook for 5-7 minutes until the whites are set but yolks are still runny.
- 6
Sprinkle with fresh cilantro and serve directly in the tagine with Moroccan bread.
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