~497 cal · 46g protein · 15g carbs · 27g fat (estimated, per serving)
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Meatballs in tomato sauce with eggs set on top
🇲🇦 Marrakesh-Safi
Kefta mkaouara is Morocco’s beloved everyday tagine — herby meatballs poached in a garlicky tomato sauce, with eggs slid in at the end to set in the bubbling sauce. It comes to the table in the clay tagine and is eaten communally, scooped with bread.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.25 lbs ground beef or lamb
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1 + 1/2 cup total onion, grated + parsley + cilantro
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1 tsp cumin
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1 tsp paprika
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1/2 tsp cinnamon (for the kefta)
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28 oz crushed tomatoes
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2 tbsp tomato paste
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4 cloves garlic
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4 eggs
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3 tbsp olive oil
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1 loaf bread, to serve
Instructions
1
Mix the meat (or plant mince and lentils) with half the grated onion, half the herbs, cumin, paprika, cinnamon, and salt; roll small meatballs.
2
Make the sauce: soften the rest of the onion and the garlic in olive oil, add the tomatoes, paste, and a little more cumin; simmer 10 minutes.
3
Slip the meatballs into the sauce and simmer 20 minutes, turning gently.
4
Make wells and crack in the eggs (or scatter chickpeas); cover and cook 5 minutes until the whites just set.
5
Scatter the remaining herbs and bring the whole tagine to the table with bread — no forks needed.
Marrakesh everyday tradition.
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🌏 While it simmers — know your destination
📍
Marrakesh-Safi. Red-walled Marrakesh, where clay tagines steam in every riad.
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Morocco. Where the Sahara meets the sea and spice routes crossed.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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