Kefta Tagine — Print Recipe — The Culinary Codex

Spiced beef kefta meatballs simmered in a cumin-laced tomato sauce with eggs poached directly in the bubbling, aromatic stew.

Ingredients

1 Mix ground beef with half the grated onion, parsley, cumin, half the paprika, cinnamon, salt, and pepper thoroughly.
2 Form the mixture into small walnut-sized meatballs, about twenty-four total. Set them aside on a tray briefly.
3 Heat olive oil in tagine, cook remaining onion and garlic until soft. Add tomatoes, remaining paprika, and simmer ten minutes.
4 Nestle meatballs into the simmering sauce in a single layer. Cover and cook twenty minutes until meatballs are done.
5 Create four wells in the sauce between meatballs. Crack one egg into each well, cover and cook five more minutes.
6 Eggs should be set with runny yolks. Garnish with cilantro and serve immediately with plenty of crusty warm bread.

Did You Know?

Kefta tagine is often called the Moroccan answer to shakshuka, though Moroccans insist their version predates and surpasses it.