Kefta Tagine with Eggs

Fragrant spiced meatballs simmer in a savory tomato sauce before nestling into silky poached eggs, creating a beautifully balanced dish that's both comforting and elegant. Cumin, paprika, and warm cinnamon notes mingle with fresh herbs to deliver authentic Moroccan flavors that feel restaurant-quality yet surprisingly approachable. Perfect for impressing dinner guests or elevating an ordinary weeknight into something memorable.

Ingredients

1 pound ground beef or lamb (454 grams)

1/4 cup fresh cilantro, finely chopped (15 grams)

1/4 cup fresh parsley, finely chopped (15 grams)

1 medium yellow onion, minced (150 grams)

2 teaspoons ground cumin (4 grams)

1 teaspoon paprika (2 grams)

1/2 teaspoon cayenne pepper (1 gram)

1/4 teaspoon ground cinnamon (0.5 grams)

1 tablespoon vegetable oil (15 milliliters)

2 tablespoons tomato paste (30 grams)

1 can crushed tomatoes (14 ounces / 400 grams)

1 cup water or chicken broth (240 milliliters)

1 teaspoon salt (5 grams)

1/2 teaspoon black pepper (1 gram)

6 large eggs

1/4 teaspoon saffron threads, optional but traditional (0.1 grams)

1 tablespoon fresh lemon juice (15 milliliters)

Instructions

In a large mixing bowl, combine the ground meat, minced onion, cilantro, parsley, cumin, paprika, cayenne, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture or the meatballs will become dense. Form the mixture into 12 oval-shaped meatballs, each about the size of a golf ball, and set aside on a plate.

Heat the vegetable oil in a large tagine or heavy-bottomed skillet (12 inches or 30 centimeters wide) over medium-high heat for 1 minute until shimmering. Working in batches if necessary, carefully add the meatballs and brown them on all sides for about 4-5 minutes total, turning gently with a spoon. They do not need to be cooked through at this stage. Transfer the browned meatballs to a plate.

Reduce heat to medium and add the tomato paste to the same pot, stirring constantly for 1-2 minutes to caramelize it slightly and deepen the flavor. Add the crushed tomatoes and water or broth, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon.

If using saffron, steep it in 1 tablespoon of warm water for 2 minutes, then add it along with its soaking liquid to the sauce. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, lemon juice, and taste for seasoning. The sauce should be flavorful and slightly spiced.

Return the meatballs to the pot, nestling them gently into the sauce. Bring the sauce to a gentle simmer over medium heat and cook for 12-15 minutes, until the meatballs are cooked through and the sauce has thickened slightly and reduced by about one-quarter.

Make 6 small wells or spaces in the sauce between the meatballs where the eggs will sit. Crack one egg into a small bowl or cup first, then gently slide it into one of the wells. Repeat with remaining eggs, spacing them evenly throughout the tagine.

Cover the tagine with its lid or a tight-fitting lid and reduce heat to medium-low. Cook for 5-7 minutes, checking after 5 minutes. The egg whites should be set and opaque while the yolks remain runny or just set, depending on your preference. The eggs are done when the whites are no longer translucent but the yolks still jiggle slightly when you gently shake the pot.

Remove from heat and let rest, covered, for 1 minute. Serve the kefta tagine directly from the tagine or transfer carefully to a serving platter, making sure each serving includes meatballs, sauce, and at least one whole egg.