🍳 Kefta tagine with eggs
Kefta tagine is a Moroccan dish of small spiced beef meatballs simmered in a rich tomato sauce with cumin, paprika and cilantro. Near the end, eggs are cracked into the bubbling sauce and cooked until just set. The result is juicy meatballs, a thick, fragrant sauce and soft eggs, all served bubbling hot in the pot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced beef
- 1 small onion, grated
- 2 tsp cumin, 2 tsp paprika, salt, pepper
- 1 bunch cilantro, chopped
- 800 g tomatoes, grated
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 4 eggs
Method
- Mix the beef with the grated onion, half the cumin and paprika, half the cilantro, salt and pepper and roll into small balls.
- Cook the tomatoes, garlic, oil and remaining spices in a tagine or deep pan for 15 minutes into a thick sauce.
- Add the meatballs, cover and simmer for 15 minutes, turning them once.
- Crack the eggs into the sauce, cover and cook for 5–7 minutes until the whites are set.
- Sprinkle with the rest of the cilantro and serve hot.
How to make it lighter
- Choose lean minced beef (5–10% fat) for a lighter tagine.
- Use 1 tbsp oil instead of 2; 1 tbsp oil ≈ 120 kcal.
- Cook 2–3 eggs instead of 4 if you want fewer calories per portion.
History
Kefta tagine is a popular everyday dish across Morocco, cooked at home and served at simple eateries and grill stalls.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →