Tajine Kefta b Bid (طاجين كفتة بالبيض) — Moroccan Meatballs in Tomato Sauce with Eggs

• 500 gground beef (80/20) (or half beef, half lamb)
• 120 gyellow onion, grated (squeeze lightly to remove excess liquid)
• 20 gflat-leaf parsley, finely chopped
• 15 gcilantro, finely chopped
• 10 ggarlic, minced
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 0.5 tspground black pepper
• 1.25 tspfine sea salt
• 2 tbspolive oil
• 150 gyellow onion, finely grated
• 0.5 tspground turmeric
• 0.25 tspcayenne pepper (for gentle heat)
• 2 tbsptomato paste
• 600 gcrushed tomatoes (canned or fresh grated tomatoes)
• 120 mlwater
• 4eggs
• 10 gcilantro, chopped (for garnish)

Instructions

1. 1

   Make the kefta mixture by combining the ground beef, grated onion, parsley, cilantro, minced garlic, cumin, paprika, coriander, black pepper, and salt in a bowl. Mix for 60–90 seconds until the mixture looks cohesive and slightly sticky, then rest it for 10 minutes so the aromatics perfume the meat.

2. 2

   Shape the meat into 16 meatballs, about 30–32 g each, rolling them lightly so they stay tender rather than dense. Set them on a plate and keep them at room temperature while you start the sauce, which helps them cook evenly.

3. 3

   Place a tagine base or wide lidded skillet over medium heat and add the olive oil and grated onion. Cook for 6–8 minutes, stirring often, until the onion softens and turns glossy without browning, because a sweet onion base is key to the sauce.

4. 4

   Stir in the minced garlic, paprika, cumin, turmeric, and cayenne and cook for 30 seconds to bloom the spices. Add the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor and remove any raw edge.

5. 5

   Add the crushed tomatoes, water, and salt, then bring the sauce to a gentle simmer. Partially cover and cook for 10 minutes, stirring every few minutes, until the sauce thickens enough to leave a brief trail when you drag a spoon through it.

6. 6

   Nestle the meatballs into the simmering sauce in a single layer and spoon a little sauce over the tops. Cover and simmer gently for 12 minutes, then uncover and simmer 3 more minutes, turning the meatballs once, until they are cooked through and the sauce is glossy.

7. 7

   Use a spoon to make 4 small wells 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 soft, then sprinkle with chopped cilantro and serve immediately with bread for scooping.