Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

Meatball-tomato-and-egg Tagine - (kefta Mkaouara) Recipe

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Vicki Butts (lazyme)


The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.


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20 Min
1 Hr
Stove Top


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1 lb
ground lamb or beef
1 small
onion, grated
2 Tbsp
chopped parsley
1 Tbsp
chopped cilantro
1/2 tsp
2 pinch
salt, to taste
freshly ground black pepper, to taste
2 Tbsp
olive oil
2 medium
onions, chopped
2 lb
tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
garlic cloves, chopped
1 bunch
parsley, chopped
1 tsp
1/2 tsp
1/4 tsp
1 tsp
finely ground black pepper
6 medium

How to Make Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)


  • 1Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
  • 2Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
  • 3To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
  • 4Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.

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About Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

Course/Dish: Beef
Main Ingredient: Lamb
Regional Style: Moroccan

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