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Beef

Moroccan Kefta Meatballs with Eggs

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Kefta Tagine is one of Morocco's most beloved comfort foods. Found in homes and cafés across the country, it features spiced meatballs gently cooked in a fragrant tomato sauce before eggs are cracked directly into the skillet and poached until just set. While traditionally cooked in a tagine, the dish works beautifully in a cast iron skillet, making it ideal for modern home cooks. The combination of warm spices, rich tomato sauce, and runny egg yolks creates a meal that feels both rustic and elegant.

Prep 25 minCook 50 minTotal 75 min4 servingsEasy620 calories
Moroccan Kefta Meatballs with Eggs

Directions

Tender Moroccan-spiced beef meatballs simmered in a rich tomato and pepper sauce, then finished with perfectly poached eggs. This comforting one-pan dish combines bold North African spices with simple ingredients to create a meal that's hearty, flavorful, and perfect for sharing.

  1. 1.Make the Kefta
  2. 2.In a large bowl, combine the ground beef, parsley, cilantro, garlic, paprika, cumin, coriander, turmeric, cayenne, salt, and pepper.
  3. 3.Mix gently until combined.
  4. 4.Roll into small meatballs about 1 to 1½ inches in diameter.
  5. 5.Set aside.
  6. 6.Build the Sauce
  7. 7.Heat the olive oil in a large cast iron skillet or braiser over medium heat.
  8. 8.Add the onion and bell pepper.
  9. 9.Cook for 6–8 minutes until softened.
  10. 10.Add the garlic and cook for 1 minute.
  11. 11.Stir in the tomato paste, paprika, cumin, and turmeric.
  12. 12.Cook for another minute until fragrant.
  13. 13.Simmer the Sauce
  14. 14.Add the crushed tomatoes and chicken stock.
  15. 15.Season with salt and pepper.
  16. 16.Bring to a gentle simmer.
  17. 17.Cook uncovered for 15 minutes, stirring occasionally.
  18. 18.Add the Meatballs
  19. 19.Carefully nestle the meatballs into the sauce.
  20. 20.Reduce heat to medium-low.
  21. 21.Cover and simmer for 15–20 minutes until the meatballs are cooked through.
  22. 22.Add the Eggs
  23. 23.Using a spoon, create six small wells in the sauce.
  24. 24.Crack one egg into each well.
  25. 25.Cover the skillet.
  26. 26.Cook for 5–8 minutes, or until the egg whites are set and the yolks remain slightly runny.
  27. 27.Finish
  28. 28.Remove from heat.
  29. 29.Sprinkle with fresh cilantro and parsley.
  30. 30.Squeeze a little fresh lemon juice over the top.
  31. 31.Serve
  32. 32.Serve directly from the skillet with warm bread for dipping into the sauce and egg yolks.

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