Kefta Tagine with Eggs (طاجين الكفتة بالبيض) — Moroccan Meatballs in Tomato Sauce

• 500 gground beef (85% lean) (or half beef, half lamb)
• 120 gyellow onion, grated
• 15 gfresh parsley, finely chopped
• 15 gfresh cilantro, finely chopped
• 10 ggarlic, finely grated
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 0.25 tspground cinnamon (optional but traditional in some homes)
• 1.25 tspfine salt
• 0.5 tspblack pepper
• 2 tbspolive oil
• 150 gyellow onion, finely diced
• 12 ggarlic, minced
• 0.5 tspground turmeric
• 0.25 tspcayenne pepper (for gentle heat)
• 800 gcanned crushed tomatoes
• 2 tbsptomato paste
• 120 mlwater
• 4eggs
• 10 gfresh cilantro leaves (for garnish)

Instructions

1. 1

   Make the kefta mixture: In a bowl, combine the ground beef, grated onion, parsley, cilantro, grated garlic, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix for 60–90 seconds until the mixture looks cohesive and slightly sticky, which helps the meatballs hold together.

2. 2

   Shape the meatballs: With damp hands, form 20 meatballs, about 25 g each, and set them on a plate. Keep them uniform so they cook at the same rate, then refrigerate them for 10 minutes while you start the sauce.

3. 3

   Start the sauce base: Heat the olive oil in a tagine base or wide skillet over medium heat, then add the diced onion and cook for 6–8 minutes until soft and lightly golden. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

4. 4

   Bloom the spices: Add cumin, paprika, turmeric, and cayenne to the onions and stir continuously for 30–45 seconds. This brief toasting deepens the flavor and prevents the spices from tasting raw in the finished sauce.

5. 5

   Simmer the tomato sauce: Add crushed tomatoes, tomato paste, water, salt, and black pepper, then stir well to dissolve the paste. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10 minutes, stirring every few minutes until slightly thickened.

6. 6

   Cook the meatballs in the sauce: Nestle the meatballs into the simmering tomato sauce in a single layer, spacing them evenly. Cover and cook for 12 minutes, then gently spoon sauce over the tops and cook uncovered for 5–7 minutes until the meatballs are cooked through and the sauce is glossy.

7. 7

   Add the eggs: Use the back of a spoon to make 4 small wells in the sauce between the meatballs, then crack one egg into each well. Cover and cook for 4–6 minutes until the whites are set and the yolks are still slightly runny, or cook 8 minutes for firmer yolks.

8. 8

   Finish and serve: Scatter cilantro leaves over the top and let the tagine rest for 2 minutes so the sauce settles. Serve immediately straight from the cooking vessel, spooning meatballs, tomato sauce, and egg onto plates with bread for dipping.