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.