Moroccan Kefta & Eggs Tagine :Easy Tomato Meatball Skillet

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Moroccan kefta and eggs tagine is a fast, comforting skillet of spiced meatballs simmered in tomato sauce, finished with softly set eggs.

It’s weeknight-friendly, uses simple pantry spices, and loves a good loaf of bread.

Moroccan kefta and eggs tagine in a clay dish: meatballs simmered in spiced tomato sauce, eggs set with slightly runny yolks, topped with fresh parsley.

Moroccan Kefta & Eggs Tagine : Kefta Mkawra Recipe

Kefta and eggs tagine is one of those timeless Moroccan dishes that comforts from the very first bite, yet remains wonderfully simple to make.

Tender meatballs simmer gently in a richly seasoned tomato sauce, absorbing warm spices and aromatic herbs.

Just before serving, eggs are cracked directly into the sauce and cooked until the whites are set while the yolks stay softly runny, adding a luscious finish to the dish.

Traditionally prepared with beef or lamb, kefta can easily be adapted to chicken or even fish, depending on what you have available.

The name “kefta mkawra” simply refers to seasoned minced meat shaped into small balls.

There’s no need for a traditional clay tagine either, a deep skillet or wide pot works perfectly.

Ready in about 30 minutes, this is a quick yet deeply satisfying meal, ideal for busy evenings.

Serve it straight from the pan with warm Moroccan bread to scoop up every spoonful of sauce.

During Ramadan, it often appears at iftar, bringing everyone happily to the table.

Kefta and eggs tagine in a black dish with a partly open orange lid: meatballs in tomato sauce, eggs with runny yolks, fresh parsley, with the text “Tajine de kefta aux œufs” on the image.
tajine kefta aux oeufs

Ingredients for Moroccan Kefta & Eggs Tagine

  • 200 g minced meat: beef or lamb for classic flavour; slightly fattier mince stays juicier.
  • 1/2 onion, finely chopped (or grated): adds sweetness and moisture.
  • 1 garlic clove, mashed: boosts savoury depth without overpowering.
  • A few sprigs parsley, chopped: freshness in the meatballs and over the top.
  • 1 tsp ground cumin: signature Moroccan warmth.
  • 1 tsp paprika: colour and gentle smokiness (sweet or smoked).
  • Salt: season the meat and adjust the sauce at the end.
  • Black pepper: best added to taste, especially near the end.
  • 3 eggs: cracked in at the finish for soft whites and runny yolks.
  • 2–3 fresh tomatoes (or 1 can chopped tomatoes): fresh tastes bright; canned saves time and is consistent.
  • 2–3 tbsp vegetable oil: for sautéing the aromatics and starting the sauce.
Ingredients for kefta and eggs tagine on a countertop: eggs, minced meat, blended tomatoes, chopped onion, parsley, garlic, olive oil, salt, and spices (cumin, paprika) in small dishes.

How to make Moroccan kefta tagine

Make-ahead option: shape the meatballs, freeze them in a single layer, then bag. On busy days, drop frozen meatballs straight into simmering sauce.

  • Mix the kefta: combine mince, mashed garlic, parsley, salt, and black pepper. Mix just until combined (overmixing makes meatballs tough).
    • Extra tenderness: add 1 tbsp breadcrumbs to the mixture.
  • Shape meatballs: roll into small, even balls so they cook quickly and evenly.
  • Start the sauce: in a deep skillet (or a wide pot), warm the oil. Sauté grated/chopped onion with garlic until softened and fragrant.
  • Add tomatoes: stir in chopped or grated tomatoes (or canned). Season with salt, pepper, and a touch of cumin.
  • Simmer: cook gently for about 15 minutes so the sauce thickens and mellows.
  • Cook the meatballs: nestle meatballs into the sauce. Cover and simmer until cooked through.
  • Add eggs: make small wells, crack in the eggs, and lightly salt each one. Cover and cook until whites are set and yolks are as soft as you like.
Step-by-step collage for kefta and eggs tagine: mixing minced meat with parsley, garlic, and spices, shaping meatballs, sautéing onions in oil, simmering tomato sauce, adding the meatballs, then cooking the eggs directly in the sauce.

How to serve it (best sides and quick add-ons)

  • This is a “bread-first” dish: eat it with matlouh, batbout, or even a baguette.
  • Quick salads: cucumber-tomato salad, lemony grated carrots, or a simple green salad.
  • The best bite: bread dipped into the tomato sauce with a meatball and a bit of egg.

Storage and reheating

  • Fridge: cool completely, then store airtight for 2–3 days.
  • Reheat gently: warm on low heat with a splash of water if the sauce has thickened.
  • Best texture tip: reheat sauce + meatballs, then add fresh eggs when serving if possible.
Close-up of kefta and eggs tagine: meatballs simmered in spiced tomato sauce, several eggs cooked with still-soft yolks, sprinkled with parsley, served in a skillet.
tajine de kefta marocain aux oeufs

Troubleshooting (anti-fail tips)

  • Tough meatballs: don’t pack them tightly; mix briefly; add 1 tbsp breadcrumbs.
  • Sauce tastes too sharp: simmer longer and add a tiny pinch of sugar if needed.
  • Overcooked eggs: crack them in at the end, cover, and stop cooking as soon as whites set.

FAQ

  • Can I use coriander instead of parsley? Yes, coriander works beautifully, or use a half-and-half mix.
  • Should I grate the tomatoes or keep chunks? Grated tomatoes make a smoother sauce; chunks give more texture.
  • How do I stop meatballs from breaking apart? Chill them briefly after shaping, then slide them gently into a simmering (not violently boiling) sauce.
  • Can I add vegetables? Yes, diced peppers, courgette, or peas fit well without overpowering the kefta.
  • How can I make it hotter? Add a pinch of chilli or a small spoon of harissa near the end, then taste and adjust.
  • Can I serve it as individual portions? Yes, small skillets are great for controlling each egg’s doneness and look lovely on the table.
Kefta and eggs tagine served in a large black casserole: meatballs in tomato sauce, baked eggs, fresh parsley, with the lid slightly open on a kitchen counter.
tajine kefta

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Moroccan kefta and eggs tagine in a clay dish: meatballs simmered in spiced tomato sauce, eggs set with slightly runny yolks, topped with fresh parsley

Moroccan tagine with Kefta & Eggs

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  • Author: Amour de cuisine
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
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Description

Moroccan kefta and eggs tagine is a fast, comforting skillet of spiced meatballs simmered in tomato sauce, finished with softly set eggs. It’s weeknight-friendly, uses simple pantry spices, and loves a good loaf of bread.

Ingredients

Scale
  • 200 g minced meat
  • 1/2 onion (chopped)
  • 1 garlic clove (mashed)
  • a few sprigs of parsley (chopped)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt
  • black pepper
  • 3 eggs
  • 2 to 3 fresh tomatoes (or 1 can of chopped tomatoes)
  • 2 to 3 tbsp vegetable oil

Instructions

  1. In a bowl, mix the minced meat, crushed garlic, chopped parsley, salt, and black pepper to prepare the meatballs. Set aside.
  2. In a skillet, or if using a Moroccan tagine, sauté the grated onion and the garlic clove in a little oil.
  3. Add the tomatoes cut into small dice, add salt, black pepper, and a little cumin.
  4. Add the chopped parsley and let it simmer for about fifteen minutes.
  5. Add the kefta meatballs.
  6. When the meatballs are cooked, crack the eggs on top and sprinkle with a pinch of salt.
  7.  
  • Prep Time: 10 min
  • Cook Time: 20 min

Nutrition

  • Serving Size: 1 serving
  • Calories: 340 kcal

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