Kefta Mkaouara (Moroccan Meatball Tagine with Eggs)
Local name: كفتة مكورة
In short: Spiced beef and lamb meatballs simmered in a garlicky tomato sauce, with eggs set on top until just firm. Quick and made in one pan. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Kefta mkaouara is the dish Moroccan home cooks reach for when they need dinner in about an hour. Small meatballs of beef and lamb, seasoned with cumin, paprika and fresh herbs, simmer in a thick tomato and garlic sauce. Eggs are cracked on top at the end and left to set. People tear off pieces of bread and dip them into the sauce and the runny yolks straight from the pan.
Instructions
- Mix all the meatball ingredients in a bowl and knead for 1 minute, until the mixture feels sticky. Roll into walnut-size balls, about 24, and set aside.
- Warm the oil in a wide, deep skillet over medium heat. Cook the sliced onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
- Stir in the tomatoes, paprika, cumin, salt and water. Simmer for 10 minutes, until the sauce thickens slightly.
- Nestle the meatballs into the sauce. Cover and cook on low heat for 15 minutes, turning them once, until cooked through and the center reaches 71°C (160°F).
- Make 4 hollows between the meatballs and crack an egg into each. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks are still soft.
- Sprinkle with cilantro and cumin. Serve from the pan, with bread for scooping.
Tips
- Squeeze the grated onion in a clean towel before mixing, or the meatballs turn watery and break apart in the sauce.
- To skip the eggs, serve the meatballs over rice or with bread. For heat, add 1/2 tsp of harissa or a pinch of cayenne to the sauce.
Questions and answers
Can I make the meatballs ahead?
Yes. Roll them up to a day ahead and keep them covered in the fridge, or freeze them raw on a tray and bag them for up to 3 months. Cook from frozen with 5 extra minutes.
What do you serve with kefta mkaouara?
Bread is the classic partner, since the sauce is meant for scooping. A tomato and cucumber salad or plain rice also goes well.
Is kefta mkaouara spicy?
Not really. The spices are warm rather than hot, with cumin and paprika leading. Add harissa or cayenne at the table if you want heat.
How long does it take to make Kefta Mkaouara (Moroccan Meatball Tagine with Eggs)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Kefta Mkaouara (Moroccan Meatball Tagine with Eggs)?
About 440 kcal per serving, with 30 g of protein, 15 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 15 g |
| Fat | 29 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
