Moroccan meatballs Tagine with Tomato Sauce with eggs – Kefta's tajine with eggs

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings:

Author: Gaila - The Petit Gourmet

5 from 2 votes

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Juicy, zesty meatballs simmered in a delicious tagine sauce – what more could you ask for?! Add some extra kick with cayenne or chili peppers, and if that's not enough for your taste buds then feel free to throw in some olives. Want the ultimate experience? Poach an egg right into the hearty tomato concoction!

Ingredients

For the kefta meatballs

1 pound of ground meat beef or chicken
½ red onion finely chopped
2 tablespoons parsley chopped
2 tablespoons cilantro chopped
2 garlic cloves minced
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
Red chili flakes a pinch

For the tomato sauce

½ tablespoon olive oil
3 to matoes
½ yellow onion grated
2 tablespoon tomato paste
1 cup of water
1 teaspoon paprika
½ teaspoon cumin
salt and pepper to taste
2 tablespoon of olive oil
4 eggs

Instructions

Preparing the meat:
Mix all the meat ingredients together and mix well. Let marinate for a couple of hours at least. Roll the meat into small meat balls.
Preparing the sauce:
Cut the tomatoes in half and grate them. Disregard the tomato skin.
On medium heat, drizzle the olive oil in your cooking pan and then add the grated onion, tomatoes, paprika, cumin, salt, and pepper. Cover the pan and let the spiced mix come to a boil.
When the sauce starts boiling, add the meat balls in the pan. Dilute the tomato paste in the water and add it to the cooking pan. Cover the pan and let the it come to a boil.
Let the meat cook for 30 minutes. When the meat is cooked, add the 3 eggs to the meat and sauce, cover the pan and let the eggs cook for 4 to 6 minutes.
Sprinkle some cilantro over the tajine and serve it with flat bread. Enjoy!

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Nutrition

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