Egg Tagine with Kefta and Tomatoes

Mix ground beef with minced onion, garlic, parsley, cilantro, ras el hanout, cumin, paprika, salt, and pepper. Knead the mixture well until all ingredients are evenly distributed and the mixture holds together when formed into balls.

Shape the kefta mixture into walnut-sized balls. Heat olive oil in the tagine or heavy-bottomed pan over medium heat. Brown the kefta balls on all sides, turning carefully to maintain their shape.

Remove the browned kefta and set aside. In the same pan, sauté diced onions until softened. Add minced garlic, ginger, and remaining spices. Cook for 1 minute until fragrant, then add the diced tomatoes.

Return the kefta to the pan, nestling them into the tomato mixture. Add the tomato paste, preserved lemons, and enough water to barely cover the meatballs. Bring to a gentle simmer, cover, and cook until the sauce thickens.

Make small wells in the sauce around the kefta. Carefully crack each egg into a small bowl first, then gently slide into a well. Cover and continue cooking until the egg whites are set but yolks remain slightly runny.

Instead of: Ground beef

Use: Ground lamb or a mixture of beef and lamb for more traditional flavor

Instead of: Preserved lemons

Use: Fresh lemon zest plus 1/4 teaspoon salt per preserved lemon

Instead of: Fresh tomatoes

Use: High-quality canned diced tomatoes, drained

Instead of: Ras el hanout

Use: Equal parts cumin, coriander, cinnamon, and paprika with a pinch of ginger