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–+ servings
Kefta Tajine Eggs

Kefta Tajine Eggs

Discover the rich flavors of Kefta Tajine Eggs, a Moroccan-inspired dish featuring spiced meatballs and runny eggs in a savory tomato sauce. Perfect for brunch or dinner!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g ground beef or lamb
  • 1 onion, finely grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp ginger powder (optional)
  • 2 cloves garlic, grated

Equipment

  • Tajine pot or skillet
  • Dutch oven
  • Grater or food processor
  • Wooden spoon

Method
 

  1. In a large bowl, combine the ground meat, grated onion, garlic, spices, and fresh herbs. Mix gently until everything comes together and roll into small balls.
  2. Heat the olive oil in a tajine pot or skillet over medium heat. Add the diced onion and cook until soft and translucent. Sauté the minced garlic for another minute.
  3. Stir in the tomato paste and let caramelize slightly, then add the spices and stir well.
  4. Add the grated tomatoes and water to the sauce, simmer gently for 25-30 minutes while stirring occasionally.
  5. Nestle the chilled meatballs into the bubbling sauce and cover, simmering for 10-15 minutes.
  6. Make wells in the sauce and crack the eggs into them. Cover again and let the eggs poach gently until whites are set and yolks are still runny.
  7. Garnish with fresh parsley and cilantro. Serve hot with crusty bread or couscous.

Nutrition

Calories: 450kcalCarbohydrates: 22gProtein: 28gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 210mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For an alternative, use ground turkey or plant-based protein instead of beef or lamb. Leftovers can be stored in the refrigerator for up to three days; reheat gently and consider adding a splash of water to the sauce. If freezing, omit the eggs and freeze the meatballs and sauce separately for optimal quality. Feel free to adjust the spice levels to suit your taste, and consider toasting spices beforehand for enhanced flavor.
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