Moroccan
Kefta Tagine with Eggs
Moroccan herb-spiced meatballs simmered in reduced tomato sauce and finished with soft eggs.
6 servings · 30 minutes prep · 50 minutes cook
Ingredients
Kefta
- 1 1/2 pounds ground lamb or beef, 85 percent lean
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 small yellow onion, grated and squeezed dry
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
Tomato Sauce and Eggs
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 pounds ripe tomatoes, peeled and grated
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped cilantro
- 6 large eggs; pasteurized if served with soft yolks
Directions
Shape the Kefta
- Mix the lamb, parsley, cilantro, grated onion, cumin, paprika, salt, black pepper, and cayenne just until cohesive. Roll into 30 compact walnut-size meatballs. Cover and refrigerate for 20 minutes.
Build the Tomato Sauce
- Heat the olive oil in a tagine over medium-low. Cook the chopped onion for 6 minutes, then add the garlic for 1 minute.
- Add the grated tomatoes, tomato paste, cumin, paprika, salt, and black pepper. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thick, jammy, and no longer watery.
Poach the Meatballs and Eggs
- Nestle the raw meatballs into the sauce in one layer. Cover and simmer gently for 10 to 12 minutes, turning once, until the centers reach {{temperature:160°F}}.
- Make six wells and crack in the eggs. For soft yolks, use pasteurized eggs; cover and cook for 4 to 7 minutes, until the whites are set. With standard eggs, continue until the centers reach {{temperature:160°F}}. Sprinkle with cilantro and serve immediately.
