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Kefta Tagine with Eggs
A comforting and flavorful Moroccan classic featuring spiced ground beef meatballs simmered in a rich tomato sauce, topped with perfectly poached eggs. Ideal for scooping with crusty bread.
🧂 Ingredienti
- 500 g Ground beef(80/20 lean to fat ratio is recommended for flavor and moisture.)
- 400 g Canned crushed tomatoes(Or diced tomatoes, pulsed briefly in a blender for a smoother sauce.)
- 1 medium Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 1/4 cup Fresh parsley(Finely chopped, divided for meatballs and sauce.)
- 1/4 cup Fresh cilantro(Finely chopped, divided for meatballs and sauce.)
- 1 tsp Cumin(Ground.)
- 1 tsp Paprika(Sweet or smoked paprika.)
- 1/4 tsp Cayenne pepper(Optional, for a touch of heat.)
- 1 tsp Salt(Or to taste, divided.)
- 1/2 tsp Black pepper(Freshly ground, or to taste, divided.)
- 4 Eggs(Large.)
- 2 tbsp Olive oil(For sautéing.)
👨🍳 Istruzioni
- 1
Prepare the Kefta (Meatballs): In a medium bowl, combine the ground beef, half of the chopped parsley, half of the chopped cilantro, cumin, paprika, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined; avoid overmixing, which can make the meatballs tough. Form the mixture into small, uniform meatballs, about 1-inch in diameter.
⏱️ 15 minutes - 2
Start the Tomato Sauce: Heat the olive oil in a tagine or a large, oven-safe skillet over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 3
Build the Sauce Base: Pour in the crushed tomatoes. Stir in the remaining chopped parsley and cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 minutes - 4
Cook the Kefta: Carefully nestle the prepared meatballs into the simmering tomato sauce, ensuring they are mostly submerged. Reduce the heat to low, cover the tagine or skillet, and let the meatballs simmer gently in the sauce for 15-20 minutes, or until they are cooked through and the sauce has thickened slightly. The meatballs should feel firm to the touch.
⏱️ 20 minutes - 5
Add the Eggs: Using the back of a spoon, create four small wells in the sauce amongst the meatballs. Carefully crack one egg into each well. Cover the tagine or skillet again and continue to cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny, as desired.
⏱️ 7 minutes - 6
Serve: Carefully remove the tagine from the heat. Serve immediately, directly from the cooking vessel, garnished with a little extra fresh parsley or cilantro if desired. Provide crusty bread or couscous for dipping into the rich sauce and runny yolks.
⏱️ 1 minute
💡 Consigli Professionali
- ✓For perfectly runny yolks, keep a close eye on the eggs during the final cooking stage.
- ✓Serve this dish piping hot, directly from the tagine or skillet, for an authentic presentation.
- ✓Crusty bread, pita, or couscous are essential for soaking up the delicious tomato sauce and egg yolk.
- ✓If you don't have a tagine, a heavy-bottomed skillet with a lid will work perfectly.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Omit the eggs for a simpler Kefta Tagine.
- Increase the spice level by adding more cayenne pepper or a pinch of red pepper flakes.
- Add a pinch of cinnamon or ras el hanout to the meatball mixture for a deeper Moroccan flavor profile.
- Stir in some sliced olives or preserved lemon rind into the sauce during the last 10 minutes of simmering.