If you’re looking to explore the rich flavors of Moroccan cuisine, Kefta Mkaouara is an absolute must-try. This traditional meatball tagine with eggs combines aromatic spices, tender meatballs, and a rich tomato sauce, all topped with perfectly cooked eggs. I’ve been perfecting this recipe for years, and I’m excited to share my version that stays true to its authentic roots while being completely achievable in any home kitchen.
Ingredients
For the meatballs:
- 1 pound ground lamb or beef (80/20 lean-to-fat ratio)
- 1 medium onion, finely minced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
For the sauce:
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 (14 oz) cans diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4-6 large eggs
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined – don’t overmix. Form into 1-inch meatballs.
- Heat olive oil in a tagine or large, deep skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes per side. Remove and set aside.
- In the same pan, sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, tomato paste, and spices. Simmer for 10 minutes until slightly thickened.
- Return meatballs to the sauce. Cover and simmer for 20 minutes.
- Create small wells in the sauce and crack eggs into them. Cover and cook for 5-7 minutes until eggs are set but yolks are still runny.
- Garnish with fresh cilantro and serve hot with crusty bread.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6 people
Recipe Notes
- If you can’t find a tagine, a large, deep skillet with a lid works perfectly well.
- The key to tender meatballs is not overworking the meat mixture – mix just until combined.
- For best results, bring your eggs to room temperature before adding them to the dish.
- The sauce should be thick enough to hold the eggs in place. If it’s too watery, simmer uncovered for a few extra minutes.
- This dish is traditionally served with Moroccan bread, but any crusty bread works well for soaking up the delicious sauce.
- Leftover Kefta Mkaouara can be stored in the refrigerator for up to 3 days, though you may want to add fresh eggs when reheating.
Kefta Mkaouara
This traditional meatball tagine with eggs combines aromatic spices, tender meatballs, and a rich tomato sauce, all topped with perfectly cooked eggs.
Ingredients
- 1 pound ground lamb or beef 80/20 lean-to-fat ratio
- 1 medium onion finely minced
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 large onions chopped
- 4 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4-6 large eggs
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined - don't overmix. Form into 1-inch meatballs.
- Heat olive oil in a tagine or large, deep skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes per side. Remove and set aside.
- In the same pan, sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, tomato paste, and spices. Simmer for 10 minutes until slightly thickened.
- Return meatballs to the sauce. Cover and simmer for 20 minutes.
- Create small wells in the sauce and crack eggs into them. Cover and cook for 5-7 minutes until eggs are set but yolks are still runny.
- Garnish with fresh cilantro and serve hot with crusty bread.
