Entree: Morocco – Atlas Mountains – كفتة مكاورة ➤ Kefta Mkaawara (Meatball tagine with tomatoes and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 8 min

Total 58 min

Ingredients

- 1 lb (454 g) ground lamb (or beef)
- 1 small onion, finely grated and excess liquid squeezed out
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) cayenne pepper or to taste (optional)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 14-oz can (400 g) crushed tomatoes or 2 cups (480 g) fresh tomatoes, chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) water or beef/chicken stock
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and pepper to taste
- 4 large eggs
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- 1 tbsp (15 ml) olive oil or butter for drizzling (optional)

Instructions

1. In a bowl combine ground lamb, grated onion (squeezed), parsley, cilantro, cumin, paprika, cinnamon, salt, pepper, and cayenne if using. Mix gently but thoroughly, then shape into small palm-sized meatballs, about 1 in (25–30 g) each; you should have roughly 20–24 kefta.
2. Heat 2 tbsp olive oil in a wide, heavy skillet or tagine over medium heat. Brown the meatballs in batches, turning to color all sides but not fully cooking through, 3–4 minutes per batch. Transfer browned kefta to a plate.
3. In the same pan, add the sliced onion and cook over medium heat until softened and translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes, tomato paste, water or stock, and sugar if using. Bring to a gentle simmer and season with salt and pepper. Return the kefta to the sauce, nestling them into the tomatoes.
5. Cover and simmer gently for 12–15 minutes until meatballs are cooked through and the sauce has thickened. Adjust seasoning.
6. Make four shallow wells in the sauce and crack an egg into each well. Cover and cook over low heat until egg whites are set but yolks remain soft, about 5–8 minutes (longer if you prefer firmer yolks).
7. Garnish with chopped cilantro or parsley and a drizzle of olive oil or melted butter if desired. Serve directly from the tagine or skillet with crusty bread or Moroccan khobz to soak up the sauce.