Spiced Kefta Tagine with Eggs

In a large mixing bowl, combine the ground beef or lamb with finely chopped onion, minced garlic, chopped parsley and cilantro, ground cumin, sweet paprika, cinnamon, salt, and black pepper. Mix thoroughly with your hands until all the spices and herbs are evenly distributed throughout the meat. Knead the mixture for about 2 minutes to ensure a smooth, cohesive texture that will hold its shape during cooking.

With lightly moistened hands, pinch off small portions of the kefta mixture and roll them between your palms into smooth, evenly sized balls approximately the size of a large marble or walnut, about 2-3 cm in diameter. Place the shaped kefta on a plate or tray. Aim for uniform size to ensure even cooking. A standard recipe yields approximately 20-24 small meatballs.

Heat olive oil in a tagine or heavy-bottomed wide pan over medium heat. Add finely chopped onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. Grate the fresh tomatoes directly into the pan or add crushed tomatoes, then stir in the cumin, paprika, a pinch of cinnamon, salt, and a small amount of chopped parsley and cilantro. Stir to combine and let the sauce simmer for 8-10 minutes until it thickens slightly.

Gently nestle the shaped kefta into the simmering tomato sauce, arranging them in a single layer. Spoon a little sauce over each meatball, then cover the tagine with its lid. Cook over medium-low heat for 15-18 minutes, gently shaking the pan occasionally to prevent sticking. The kefta should be cooked through and the sauce should have thickened and deepened in color.

Using the back of a spoon, create small wells in the sauce between the kefta. Carefully crack one egg into each well, keeping the yolks intact. Season the eggs lightly with salt and a pinch of cumin. Replace the lid and cook for 5-7 minutes over low heat until the egg whites are fully set but the yolks remain slightly soft and runny. Watch carefully during this step as the eggs can overcook quickly.

Remove the tagine from the heat and scatter a generous handful of freshly chopped parsley and cilantro over the top. A light drizzle of extra virgin olive oil adds a final flourish of richness and aroma. Serve immediately directly from the tagine, accompanied by warm Moroccan khobz bread or crusty baguette for scooping. Place the tagine in the center of the table for a traditional communal dining experience.

Instead of: Ground Lamb

Use: Ground beef or a 50/50 mix of beef and lamb can be used. Ground turkey is a leaner alternative, though it will produce a milder flavor and slightly drier meatballs.

Instead of: Fresh Tomatoes

Use: One 400g can of good quality crushed tomatoes or passata can replace fresh tomatoes, especially outside of tomato season. Add a pinch of sugar to balance the acidity of canned tomatoes.

Instead of: Fresh Cilantro

Use: If cilantro is unavailable or disliked, additional flat-leaf parsley can be used in its place. The flavor will be slightly less complex but still authentically Moroccan.

Instead of: Clay Tagine

Use: A wide, heavy-bottomed skillet or a Dutch oven with a tight-fitting lid works well as a substitute. The cooking principles remain the same — low heat, covered, with gentle simmering.