Moroccan · Main Course
Kefta Tagine (Moroccan Meatballs in Tomato Sauce with Eggs)
Authentic Moroccan kefta tagine, spiced beef meatballs simmered in a rich tomato sauce with eggs poached on top. A quick, comforting one-pan dinner.
Kefta tagine is the Moroccan answer to a busy weeknight: spiced meatballs simmered in a garlicky tomato sauce, with eggs cracked in to poach right at the table. It comes together in about an hour, uses one pan, and delivers all the warmth of Moroccan spicing without a long braise.
The meatballs, kefta, are where the flavor lives. Ground beef or lamb is kneaded with grated onion, cumin, paprika, cinnamon and a generous handful of fresh herbs. Grating the onion instead of chopping it is a small trick with a big payoff: the juice keeps the meatballs moist and helps them hold their shape.
They’re poached gently in a quick fresh-tomato sauce until tender, then eggs are slipped into the gaps and covered just long enough to set the whites while keeping the yolks soft and golden. The runny yolk melting into the spiced sauce is the whole point, so keep an eye on the pan in those final minutes.
Serve it the way it’s eaten in Morocco, straight from the tagine or skillet, with warm bread for scooping up every bit of sauce. It’s casual, communal, and endlessly satisfying. Leave out the eggs and spoon it over couscous, and the same recipe stretches to feed a crowd.
Because it’s a meat dish, a quick check against the Cookspeed meat temperature chart confirms your kefta is safely cooked, while the recipe scaler and measurement converter make doubling it for guests effortless.
Ingredients
For the meatballs (kefta)
- 500 g (1 lb) ground beef or lamb
- 1 small onion, finely grated
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
For the tomato sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, grated
- 6 ripe tomatoes, grated (or 2 x 400 g cans crushed tomatoes)
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- Pinch of cayenne (optional)
- 2 tbsp chopped parsley and cilantro
- 4 eggs
Yield: Serves 4
Instructions
- Make the kefta: in a bowl, combine the ground meat with the grated onion, herbs, cumin, paprika, cinnamon, salt and pepper. Mix well and roll into small meatballs, about 1 inch (2.5 cm) across. Chill while you start the sauce.
- Heat the olive oil in a tagine or wide skillet over medium heat. Soften the chopped onion for 5 minutes, then add the garlic and cook for 1 minute.
- Stir in the grated tomatoes, paprika, cumin, salt and cayenne. Simmer for 10 minutes until the sauce thickens slightly.
- Nestle the meatballs into the sauce in a single layer. Cover and simmer for 15 minutes, turning once, until cooked through.
- Crack the eggs into the gaps between the meatballs. Cover and cook for 4 to 6 minutes, until the whites are set but the yolks are still soft.
- Scatter with the remaining herbs and serve straight from the pan with plenty of crusty bread for scooping.
Tips & notes
- Grate the onion rather than chopping it; the juice keeps the meatballs tender and helps them hold together.
- Cook the eggs to your liking: pull the pan off the heat sooner for runny yolks, or longer for fully set.
- Skip the eggs for a classic kefta tagine, or serve over couscous to make it go further.
Nutrition (approx. per serving)
- Calories 430 kcal
- Protein 31 g
- Carbs 12 g
- Fat 29 g
Nutrition is an estimate and will vary with brands and portion sizes.
Frequently asked questions
What is kefta made of?
Kefta (or kofta) is seasoned ground meat, usually beef or lamb, mixed with grated onion, fresh herbs and warm spices like cumin, paprika and cinnamon. In this tagine it's rolled into small meatballs.
How do I know the meatballs are cooked through?
Small kefta meatballs cook in about 15 minutes of gentle simmering. Cut one open to check it's no longer pink, or use a thermometer; ground meat is safe at 160°F (71°C).
Can I make kefta tagine ahead?
Yes. Make the meatballs and sauce ahead and refrigerate for up to 2 days. Reheat gently, then add the eggs just before serving so they stay freshly poached.
