🇲🇦 Moroccan Kefta Tagine with Tomatoes & Eggs

If you’re looking for a simple, comforting Moroccan dish packed with flavor, Kefta Tagine with Tomatoes & Eggs is a must-try. Tender, spiced kefta meatballs simmer gently in a rich tomato sauce, then eggs are cracked directly into the sauce and cooked until perfectly set. 

This classic Moroccan Kefta Mkaouara is perfect for a family meal and is traditionally enjoyed with warm Moroccan bread to scoop up the delicious sauce.

🕒 Prep & Cooking Time

• Preparation: 20 minutes
• Cooking: 35–40 minutes
• Servings: 4

🥩 Ingredients

For the Kefta

• 500 g ground beef or lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• A handful of fresh parsley, chopped
• A handful of fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp ginger
• Salt to taste
• 1 tbsp olive oil

For the Tomato Sauce

• 4–5 ripe tomatoes, grated or finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• ½ tsp cumin
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro or parsley

To Finish

• 4 eggs

👩‍🍳 How to Make Moroccan Kefta Tagine

1. Prepare the Kefta

Combine the ground meat with onion, garlic, parsley, cilantro, cumin, paprika, black pepper, ginger, and salt. Mix gently until everything is well combined.

Shape the mixture into small meatballs.

Tip: Don’t overwork the meat mixture—the kefta will stay softer and more tender if mixed briefly. 

2. Prepare the Tomato Sauce

Heat the olive oil in a traditional tagine or heavy pan. Add the onion and garlic and cook until softened.

Add the grated tomatoes, tomato paste, paprika, cumin, salt, black pepper, and herbs. Cover and simmer until the tomatoes reduce into a thick, flavorful sauce.

3. Cook the Kefta

Gently place the kefta meatballs into the tomato sauce.

Cover and let them simmer for about 15–20 minutes, turning them gently once or twice so they cook evenly and absorb the flavors of the sauce. 

4. Add the Eggs

Make small spaces between the meatballs and carefully crack the eggs directly into the tomato sauce.

Cover the tagine and cook for several minutes, until the egg whites are set while the yolks remain slightly soft, if desired. 

5. Serve

Serve the kefta tagine hot, directly in the tagine, with fresh Moroccan bread.

The bread is perfect for dipping into the rich tomato sauce and runny egg yolks. ❤️

🇲🇦 Why You’ll Love It

• Easy one-pot Moroccan meal
• Juicy, flavorful kefta
• Rich homemade tomato sauce
• Eggs cooked directly in the tagine
• Perfect with Moroccan bread
• Great for family lunches and dinners