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Tagine of kefta with tomatoes and poached eggs (Mkaoura)

Tagine of kefta with tomatoes and poached eggs (Mkaoura)
Christina House / For The Times

Moroccan wine? Really? Most people draw a blank when confronted with the idea of wine from Morocco. They might know Paula Wolfert's masterful cookbook "The Food of Morocco" and they may have even cooked a cinnamon-scented bestila or lamb tagine ... Read more

Total time: 1 hour, 50 minutes | Serves 4

Kefta meatballs

  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground hot pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro

Step 1In a large bowl, combine the beef and lamb, along with the onion, garlic, paprika, cumin, salt, pepper, hot pepper, parsley and cilantro. Knead the mixture to evenly incorporate all of the spices and flavorings. Form the mixture into 1-inch meatballs. Cover and refrigerate until ready to cook; the meatballs can be made up to 1 day in advance.

Tagine of kefta with tomatoes and poached eggs

  • 2 pounds large tomatoes, peeled, seeded and chopped
  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground hot pepper
  • 3 tablespoons finely chopped fresh parsley
  • 3 tablespoons finely chopped cilantro
  • 3 garlic cloves, pressed
  • 1/3 cup olive oil
  • 1/3 cup water
  • Prepared Kefta Meatballs
  • 4 eggs
  • Bread, for serving

Step 1In a large tagine or deep skillet, combine the tomatoes, paprika, cumin, salt, hot pepper, parsley, cilantro, garlic and olive oil. Cover and bring to a simmer over medium heat, then reduce the heat to medium-low and cook for 30 minutes to marry the flavors, stirring occasionally.

Step 2Add the water and space the meatballs evenly in the tagine and continue to cook over medium heat, stirring occasionally, until the tomato sauce is thickened, about 20 minutes.

Step 3Five minutes before finishing the sauce, break the eggs over the meatballs and sauce, cover and cook until the white of the egg is solid and the yolks are partially cooked. Serve the meal directly from the tagine with bread on the side.


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