Kefta Tagine
Making any tagine can seem like an intimidating task for many. Now, add poached eggs and the perfect tomato sauce. Exactly. It’s one of those recipes that I wanted to refrain from trying but couldn’t due to how delicious it was. Like plenty of other Moroccan recipes, the Kefta Mkaouara requires various ingredients and dedication.
Traditionally, the dish would be prepared in a tagine but if a tagine isn’t available a deep wide skillet would work too. Now, let’s get to making this dish.
Kefta Tagine with Eggs
Ingredients
- Kefta:
- 7 oz. ground meat, either lamb or beef
- 1 tbsp. chopped flat-leaf parsley and cilantro
- 1/4 tsp. ground cumin
- 1/4 tsp. sweet paprika
- salt and pepper as needed
- Tomato Sauce
- 2 large ripe tomatoes peeled and chopped
- 1 tbsp. olive oil
- 1 garlic clove, crushed
- 1 tbsp. chopped flat-leaf parsley and cilantro
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika
- salt and pepper as needed
- 1-2 eggs
Instructions
- Gather all of the ingredients for the kefta and combine. Knead the mixture with your hands and make little meatballs. When done, refrigerate until needed.
- Coat tagine or skillet with olive oil.
- Mix the tomato sauce ingredients and place in tagine or skillet. Place over low-medium fire and cover. Let mixture simmer for 10 minutes uncovered.
- Add the meatballs to the sauce.
- Cover and cook for another 10 minutes until the sauce becomes thick and the meatballs are cooked. Turn meatballs until it's completely cooked.
- Crack eggs over the meatballs. Cover the skillet and cook for another 5 minutes until the eggs are poached.
- Serve warm and enjoy.
