Moroccan Kefta Tagine with Eggs

When you think of Moroccan cuisine, one of the first dishes that might come to mind is tagine. This iconic North African dish is known for its rich, aromatic stews made with a variety of ingredients, from tender meats to vibrant vegetables. Among the many variations of tagine, one that stands out for its simplicity, heartiness, and deep flavor is Kefta Tagine with Eggs. It’s a dish that’s beloved in Moroccan households, often served as a comforting meal for family gatherings, special occasions, or even just as a satisfying weeknight dinner.

This dish isn’t just a culinary delight; it also carries deep cultural significance in Morocco and beyond. It’s a dish that’s easy to make but deeply satisfying, and it’s often shared among family members, making it an important part of the Moroccan tradition of hospitality. Whether served as part of a large meal or enjoyed on its own with warm, fluffy bread to soak up the flavorful sauce, Kefta Tagine with Eggs is sure to leave a lasting impression.

Kefta Tagine with Eggs is a beautiful fusion of two staples of Moroccan cuisine: kefta (seasoned ground meat) and eggs, all simmered together in a tagine—a traditional clay pot. The kefta, typically made from lamb or beef, is flavored with an aromatic mix of spices, fresh herbs, and onions. It’s then slowly cooked in a rich tomato sauce until it reaches perfect tenderness, and eggs are cracked on top, creating a delicious, creamy contrast to the savory meat. It's a dish that embodies the essence of Moroccan cooking: bold flavors, fresh ingredients, and a wonderful blend of textures.

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Ingredients
Instructions
Variations & Substitutions
Equipment
Storage
Top Tip
Related
Pairing

Ingredients

The tradition of making kefta tagine with eggs reflects the Moroccan way of balancing rich, complex flavors with the simplicity of slow cooking. It’s a dish made to share, a dish that brings people together, and one that holds a special place in the cultural and culinary heritage of Morocco.

Ground Beef
Onions
Parsely/Cilantro
Eggs
Tomatoes
Garlic
Spices

See recipe card for quantities.

Instructions

Step 1: Saute onions and garlis with olive oil until translucent

Tomatoes and onions along with freshly chopped herbs

Step 2: Add in your tomatoes and herbs let them soften until you get deep red sauce.

Step 3: Add in meatballs to the sauce and let them cook

raw eggs in between kefta meatballs and tomato sauce

Step 4: Gently add eggs inbetween meatballs and cover to cook.

Variations & Substitutions

If youre not a red meat person you can easily swap the ground beef for ground turkey or chicken, although not traditional they still can get the job done and hit your protien goals! You can also spice up the tomato sauce by adding some harissa to your tomatoes.

Lean Meat/Non Red Meat - sub the ground beef for ground turkery or chicken
A Nice Kick - add Harissa to spice up the tomato sauce

Equipment

You can use a tradtional tagine to make this dish but it isnt required. A deep pan or pot work perfectly for this recipe - with a lid of course.

If you woudl like to use a traditional tagine pot you can check out an easily accessible e one here Glazed Terra Cotta Tagine.

Storage

Store in an airtight container in the fridge and can be good for 2-3 days or in the freezer for up to 3 months.

Top Tip

Dont over cook your meatballs or eggs! The eggs create a velvety texture that just elevates this dish to another level!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Moroccan Kefta Tagine with Eggs

Kefta Tagine with Eggs is the perfect comfort food, offering a little bit of everything: savory, spiced kefta, a rich tomato sauce, and the silky texture of eggs that complete the dish. The combination of the tender meatballs, fragrant spices, and poached eggs is simply irresistible.

Print Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4-5 servings

Ingredients

For the Kefta (Ground Meat Mixture):

1 lb (450 g) ground beef or lamb (or a mix of both)
1 small onion, finely grated or minced
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon (optional, for warmth)
1 teaspoon ground turmeric
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
Salt and pepper, to taste

For the Sauce:

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
Salt and black pepper, to taste
1 cup water or vegetable broth (more if needed)
A pinch of saffron threads (optional)
4-5 large eggs
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Kefta Mixture:

In a large mixing bowl, combine the ground beef or lamb with the grated onion, garlic, cumin, paprika, coriander, cinnamon (if using), parsley, cilantro, salt, and pepper.
Mix the ingredients well until they’re evenly distributed. You can use your hands for this to ensure everything is combined.
Shape the mixture into small meatballs or little oval-shaped patties, depending on your preference. You should end up with around 12-16 small pieces.

Make the Tomato Sauce:

In a pan or tagine, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion for about 5 minutes, until softened and translucent.
Add the minced garlic, cumin, paprika, coriander, and cinnamon. Stir well to coat the onions and garlic in the spices, and cook for another 1-2 minutes until fragrant.
Add the diced tomatoes (with their juices), and stir everything together. Cook for about 5 minutes, allowing the tomatoes to break down slightly.
Add water or broth, saffron (if using), and salt and pepper to taste. Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

Combine the Kefta and Sauce:

Gently add the kefta into the sauce, making sure the meatballs are evenly distributed.
Cover the pan or tagine and simmer for another 10-15 minutes, allowing the kefta to cook through and absorb the flavors of the sauce.

Add the Eggs:

Once the kefta is cooked through and the sauce has thickened, carefully create little wells in the sauce with the back of a spoon.
Crack the eggs into each well, being careful not to break the yolks. Cover the pan or tagine and cook for an additional 5-7 minutes, or until the eggs are poached to your desired level of doneness. The whites should be set, but the yolks should still be runny.

Garnish and Serve:

Once the eggs are cooked, garnish the dish with freshly chopped cilantro or parsley.
Serve the kefta tagine with crusty bread or warm flatbread to scoop up the rich sauce and runny eggs.