Kefta Mkaouara (Meatball Tagine with Eggs)
Spiced lamb meatballs simmered in a fragrant tomato sauce in a clay tagine, finished with eggs poached directly in the sauce.
🛒 Ingredients
- 600g ground lamb
- 1 small onion, grated
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 bunch flat-leaf parsley, chopped
- 1 bunch fresh cilantro, chopped
- 500g ripe tomatoes, grated
- 1 tsp sweet paprika
- 4 cloves garlic, minced
- 4 eggs
- crusty bread to serve
👨🍳 Method
- 1
Combine lamb with grated onion, cumin, coriander, cinnamon, half the herbs, salt and pepper. Roll into small balls.
- 2
In a tagine or wide pan, combine grated tomatoes, garlic, paprika, and olive oil. Simmer 10 minutes.
- 3
Nestle meatballs in the sauce. Cover and simmer 15 minutes.
- 4
Make 4 wells in the sauce between the meatballs. Crack an egg into each.
- 5
Cover and cook 5-8 minutes until egg whites are just set.
- 6
Scatter remaining herbs over the top.
- 7
Serve directly from the tagine with bread for dipping.
💡 Chef's Tips
- →Keep the meatballs small — golf-ball sized — so they cook through quickly.
- →The egg yolks should be runny — they stir into the sauce as you eat.
- →Serve with khobz (Moroccan bread) for the most authentic experience.
More Moroccan Recipes
Moroccan Lamb Tagine
Slow-braised lamb shoulder with preserved lemons, green olives, fragrant ras el hanout, and sweet apricots over fluffy couscous.
Chicken Bastilla
Morocco's show-stopping pie of flaky warqa pastry encasing spiced chicken with eggs, toasted almonds, and dusted with powdered sugar and cinnamon. Sweet and savory magic.
Harira — Moroccan Tomato Lentil Soup
The comforting soup that breaks the Ramadan fast: chickpeas, lentils, tender lamb, and tomatoes in a spiced, silky broth thickened with flour and finished with lemon.