Name: Tagine de Kefta aux Œufs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500g ground beef or lamb, 15-20% fat; 1 small onion, grated and squeezed dry; 2 tbsp finely chopped fresh parsley, plus more for finishing; 2 tbsp finely chopped fresh coriander, plus more for finishing; 1 tsp ground cumin, preferably freshly ground; 1 tsp sweet paprika; 1/4 tsp ground cinnamon; 1 tsp fine sea salt, divided; 1/2 tsp freshly ground black pepper; 800g ripe tomatoes, grated and skins discarded, or 800g canned whole tomatoes, crushed; 3 tbsp olive oil, plus a little for finishing; 3 garlic cloves, grated; 1 tsp sweet paprika, for the sauce; 1/2 tsp ground cumin, for the sauce; 1/4 tsp cayenne or a small spoon of harissa, optional; 4 large eggs; Round khobz, for serving

Question 1

Can I make tagine de kefta aux oeufs without a clay tagine?

Accepted Answer

Yes. Cook tagine de kefta aux oeufs in a wide lidded skillet if you do not have a 30 cm clay tagine. Keep the heat medium-low to low, cover during the meatball and egg stages, and use a heat diffuser if cooking in clay over gas.

Question 2

How do I keep the eggs runny in Moroccan kefta tagine?

Accepted Answer

Crack 4 large eggs into shallow spaces in the thick tomato sauce, lightly salt the whites, cover, and cook over low heat for 4-6 minutes. Remove the Moroccan kefta tagine before the eggs look fully done because a clay tagine or heavy skillet keeps cooking them.

Question 3

How do I know when the kefta meatballs are cooked through?

Accepted Answer

Kefta meatballs are cooked through when they feel firm after 13-15 minutes of gentle covered simmering in tomato sauce. For a precise check, insert an instant-read thermometer into the center of a meatball; ground beef or lamb kefta should reach 71°C.

Question 4

Why is my tagine de kefta aux oeufs sauce watery?

Accepted Answer

Tagine de kefta aux oeufs sauce turns watery when the grated tomatoes are not reduced before the meatballs and eggs go in. Simmer the tomatoes uncovered for 15-20 minutes until the sauce darkens and thickens. A spoon dragged through the sauce should leave a path briefly.

Question 5

Can I make Moroccan kefta tagine ahead of time?

Accepted Answer

Make Moroccan kefta tagine ahead by mixing and rolling the kefta up to 24 hours in advance, or by cooking the tomato sauce up to 2 days ahead. Reheat the sauce gently, then simmer the kefta and poach the eggs fresh just before serving.

Question 6

What should I serve with tagine de kefta aux oeufs?

Accepted Answer

Serve tagine de kefta aux oeufs with warm round khobz, torn by hand and used to scoop the tomato sauce, loose egg yolks, and spiced kefta. This Moroccan tagine is not served over rice; the bread is the spoon and part of the dish.

Ingredient	Quantity
ground beef or lamb15-20% fat	500g
oniongrated and squeezed dry	1 small
fresh parsleyfinely chopped	2 tbsp, plus more for finishing

Culinary Explorer

Tagine de Kefta aux Œufs

Ingredients

ground beef or lamb

onion

fresh parsley

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