Kefta Mkaouara (Meatball & Egg Tagine)

Ingredients

• 500 gGround beef (or beef-lamb mix)
• 1Small onion, grated
• 3 tbspFresh parsley, chopped
• 3 tbspFresh cilantro, chopped
• 1 tspGround cumin (for meatballs)
• 1 tspSweet paprika (for meatballs)
• 1 tspSalt (for meatballs)
• 3 tbspOlive oil
• 1Medium onion, finely chopped
• 3Garlic cloves, minced
• 800 gRipe tomatoes, grated (or canned crushed)
• 1 tspGround cumin (for sauce)
• 1 tspSweet paprika (for sauce)
• 0.5 tspCayenne or harissa
• 0.5 tspSalt (for sauce)
• 120 mlWater
• 4Large eggs
• 1Crusty bread or khobz, to serve

Instructions

1. 1

   Mix the kefta: Combine ground beef, grated onion, half of the parsley and cilantro, 1 tsp ground cumin, 1 tsp sweet paprika, and 1 tsp salt. Knead for 2–3 minutes until sticky, then roll into small walnut-sized meatballs.

2. 2

   Start the sauce: Heat 3 tbsp olive oil in a tagine or wide skillet over medium heat. Add the finely chopped onion and cook until soft and golden (about 5 minutes).

3. 3

   Add garlic and spices: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, 0.5 tsp cayenne or harissa, and 0.5 tsp salt. Cook until fragrant (about 1 minute).

4. 4

   Simmer the tomatoes: Add 800g grated tomatoes and 120ml water. Bring to a simmer and cook, stirring occasionally, until slightly thickened (about 10 minutes).

5. 5

   Cook the meatballs: Nestle the meatballs into the sauce in a single layer. Cover and simmer gently, turning once halfway, until cooked through and the sauce is rich (about 15–20 minutes).

6. 6

   Add the eggs: Make small wells in the sauce and crack in 4 large eggs. Cover and cook until the whites set but yolks are still runny (about 5–6 minutes).

7. 7

   Serve: Scatter over the remaining parsley and cilantro. Serve straight from the pan with crusty bread or khobz for scooping.