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Kefta meatball tagine with eggs
Dinner

Kefta meatball tagine with eggs

Spiced meatballs simmered in a warming tomato-cumin sauce with poached eggs on top. A Moroccan weeknight tagine.

TraditionalDinnerMoroccankefta tagineMoroccan meatballs
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Rate:
50 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.1 lb Ground beef (or lamb)
  • 4 stk Eggs
  • 14.1 oz Crushed tomatoes
  • 1 stk Onion, grated
  • about 1.1 oz Fresh parsley and cilantro, chopped
  • 1 tsp Spice blend (cumin, paprika, cinnamon) — 1 tsp total
  • 2 tbsp Olive oil
  • 0 Salt to taste

Instructions

  1. 1

    Shape meatballs

    1. Mix meat with half the herbs, onion, spice blend and salt to taste. Form small balls.
    Bowl
  2. 2

    Simmer in sauce

    1. Heat the olive oil in a tagine or pot. Add the crushed tomatoes and the remaining spice blend. Nestle the meatballs in the sauce. Simmer 20 min.
    Pan
  3. 3

    Add eggs

    1. Make wells, crack eggs in. Cover 5-7 min. Sprinkle with herbs.
    Pan

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Details

Nutrition

Calories

380kcal

Protein

30g

Fat

22g

Carbs

12g

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