Moroccan Kefta Tajine with Eggs and Tomatoes
Are you looking for the best authentic Moroccan tajine recipe? Let me guide you to a dish that smells like the souks of Marrakech: kefta tajine with eggs. This slow-cooked stew is a staple of Moroccan cuisine, simple yet incredibly flavorful. Spices like cumin and paprika are essential in our cuisine—they warm the heart and tell the story of spice caravans. With tender meatballs and runny eggs, every bite is a journey. I promise you'll love this marriage of sweet tomatoes and fragrant kefta. On your table, a true Moroccan feast!
Ingredients
- ground meat (beef or lamb)500 g
- onion1 large
- garlic2 cloves
- ripe tomatoes4
- tomato paste2 tbsp
- olive oil3 tbsp
- fresh cilantro1 bunch
- fresh parsley1 bunch
- ground cumin1 tsp
- paprika1 tsp
- salt1 tsp
- black pepper1/2 tsp
- eggs4
Instructions
- 1
Finely chop the onion and garlic. Grate the tomatoes or blend them. Chop the cilantro and parsley.
- 2
Mix the ground meat with half the onion, garlic, half the herbs, cumin, paprika, salt and pepper. Form walnut-sized meatballs.
- 3
In a tajine or large pan, heat olive oil and sauté the remaining onion until translucent. Add grated tomatoes and tomato paste. Simmer for 10 minutes over low heat.
- 4
Place the kefta meatballs in the tomato sauce. Cover and cook for 15 minutes on low heat, turning the meatballs halfway through.
- 5
Gently crack the eggs over the meatballs without breaking them. Cover again and cook for 5-7 minutes until whites are set but yolks are still runny.
- 6
Sprinkle with remaining cilantro and parsley. Serve hot, directly in the tajine, with Moroccan bread or couscous.
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