Kefta Tagine
Tender Moroccan kefta simmer in a rich, warmly spiced tomato sauce, then are finished with softly poached eggs for a deeply comforting one-pan meal. The result is savory, fragrant, and satisfying, with cumin, paprika, parsley, and a hint of cinnamon giving the dish its signature depth.
Ingredients
Kefta
- 300 gground beef (15% fat)
- 60 gsmall onion, finely grated
- 15 gflat-leaf parsley, finely chopped
- 1 tspground cumin
- 1 tspsweet paprika
- 1/4 tspground cinnamon
- 3/4 tspfine salt
- 1/4 tspblack pepper
Tomato sauce
- 15 mlolive oil
- 80 gmedium onion, finely chopped
- 2garlic cloves, minced
- 400 gripe tomatoes, grated or very finely chopped
- 15 gtomato paste
- 1 tspground cumin
- 1 tspsweet paprika
- 1/4 tspground cinnamon
- 1/2 tspfine salt
- 1/4 tspblack pepper
- 80 mlwater
Finish
- 2eggs
- 5 gflat-leaf parsley, chopped
Instructions
- 1
Prepare all ingredients first: grate the onion for the kefta, finely chop the parsley, finely chop the onion for the sauce, mince the garlic, and grate or very finely chop the tomatoes. This mise en place keeps the tagine moving quickly and helps you stay within the time limit.
- 2
Make the kefta: in a bowl, combine the ground beef, grated onion, parsley, cumin, paprika, cinnamon, salt, and black pepper. Mix just until evenly combined; overmixing will make the meatballs dense. Shape into 12 small oval meatballs or walnut-sized balls.
- 3
Heat the olive oil in a tagine base or medium skillet with a lid over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant so it does not burn.
- 4
Add the tomatoes, tomato paste, cumin, paprika, cinnamon, salt, black pepper, and water. Stir well, bring to a lively simmer, then reduce to medium-low and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and loses its raw tomato taste.
- 5
Nestle the kefta gently into the simmering sauce in a single layer. Cover and cook for 8 minutes, then uncover, turn the meatballs carefully, and cook for 4-5 minutes more. The kefta should be fully cooked, firm, and reach at least 71°C in the center.
- 6
Make two small wells in the sauce between the kefta and crack in the eggs. Cover and cook on low for 3-5 minutes, until the whites are just set and the yolks are still soft, or longer if you prefer firmer yolks. Avoid boiling hard at this stage so the eggs stay tender.
- 7
Sprinkle with the remaining parsley and serve immediately straight from the tagine or pan. Spoon plenty of sauce over each portion.
Nutrition per serving
Notes
- •For a more traditional finish, cook in an earthenware tagine over gentle heat; a covered skillet works very well for weeknight cooking.
- •If your tomatoes are very acidic, add a small pinch of extra cinnamon rather than sugar to round the sauce while keeping it low carb.
- •Serve as is for a low-carb meal, or alongside a simple cucumber salad.
- •Wet your hands lightly before shaping the kefta to prevent sticking and keep the surface smooth.
Background
Kefta tagine is a classic Moroccan home dish in which spiced minced meat is simmered in a well-seasoned tomato sauce, often with eggs cracked in at the end. It is especially associated with everyday family cooking, where modest ingredients are transformed through careful seasoning and slow, gentle cooking.
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