Kefta Mkaouara (Meatball, Tomato and Egg Tagine)

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One of my favorite comfort dishes in Marrakesh is this stew of kefta (meat) balls served in a rich cinnamon-flavored tomato sauce, in which eggs are poached in the final few minutes of cooking. The meat, eggs, and sauce should be served together in a sha

Preparation time: 15-20mins
Cooking time: 50 mins

Serves: 6


1 pound ground lamb or beef
1 small onion, grated
2 tablespoons parsley, chopped
1 tablespoon cilantro, chopped
1/2 teaspoon cumin
2 pinches cayenne
Salt and pepper, to taste
2 tablespoons olive oil

2 medium onions, chopped
2 pounds tomatoes, chopped, or one 2-pound can organic chopped tomatoes
2 garlic cloves, chopped
1 bunch parsley, chopped
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon finely ground pepper

6 medium eggs


1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.

2. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.

3. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.

4. Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.

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