Moroccan Kefta Tagine with Egg Recipe

Name: Moroccan Kefta Tagine with Egg Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium eggplants (400g); Olive oil (for roasting and frying); 500g minced beef; 1 small onion, finely chopped (50g); 1 tsp minced garlic (10g); ¼ cup chopped parsley (10g); ½ tsp cumin powder; ½ tsp paprika; ½ tsp black pepper; ½ tsp ginger powder; Salt to taste; 1 medium onion, finely chopped (140g); 1 tsp minced garlic (10g); 3 medium tomatoes, chopped (300g); 1 tbsp tomato paste mixed with ½ cup water; ¼ cup chopped parsley (10g); ½ tsp ginger powder; ½ tsp black pepper; ½ tsp cumin powder; ½ tsp paprika; Salt to taste; 1 egg; 2 whole peppercorns; Extra chopped parsley (for garnish); Bread or rice (for serving)

Moroccan Kefta Tagine with Egg Recipe is a delicious and traditional Moroccan dish featuring spiced beef meatballs simmered in a rich, aromatic tomato sauce, finished with a perfectly poached egg. This flavorful and hearty tagine is best served with warm bread or rice, making it a comforting and authentic North African meal. Try this easy-to-follow recipe for a taste of Morocco at home!

Our Yemeni Kitchen

Mar 11, 2025 - 09:00

Prep Time 20 min

Cook Time 35 min

Serving 4

Difficulty Intermediate

Moroccan Kefta Tagine with Egg Recipe, a traditional North African dish that combines juicy, spiced meatballs with a fragrant, slow-cooked tomato sauce. The addition of roasted eggplant enhances the texture, making each bite incredibly tender and flavorful. To finish, a perfectly poached egg is nestled into the simmering sauce, adding a creamy richness that balances the bold spices. Garnished with fresh parsley and served with warm bread or fluffy rice, this tagine is a comforting and authentic taste of Morocco that will delight your senses.

Ingredients

2 medium eggplants (400g)
Olive oil (for roasting and frying)
500g minced beef
1 small onion, finely chopped (50g)
1 tsp minced garlic (10g)
¼ cup chopped parsley (10g)
½ tsp cumin powder
½ tsp paprika
½ tsp black pepper
½ tsp ginger powder
Salt to taste
1 medium onion, finely chopped (140g)
1 tsp minced garlic (10g)
3 medium tomatoes, chopped (300g)
1 tbsp tomato paste mixed with ½ cup water
¼ cup chopped parsley (10g)
½ tsp ginger powder
½ tsp black pepper
½ tsp cumin powder
½ tsp paprika
Salt to taste
1 egg
2 whole peppercorns
Extra chopped parsley (for garnish)
Bread or rice (for serving)

Nutritional Information

Calories: 500

Protein: 28g

Fat: 30g

Saturated Fat: 9g

Unsaturated Fat: 18g

Trans Fat: 0g

Carbohydrates: 20g

Fiber: 5g

Sugar: 8g

Sodium: 700mg

Cholesterol: 150mg

Directions

1. Step

Preheat the oven to 375°F (190°C). Make shallow cuts in the eggplants and place them on a baking pan lined with parchment paper. Drizzle generously with olive oil and roast for 15 minutes, or until tender. Peel the roasted eggplants, cut them into small pieces, and set them aside to cool.

2. Step

In a mixing bowl, combine the chopped roasted eggplant, minced beef, chopped onion, minced garlic, parsley, cumin, paprika, black pepper, ginger powder, and salt. Mix well until all ingredients are fully combined.

3. Step

Heat a tagine pot over medium heat and drizzle in some olive oil. Saute the chopped onion until soft. Stir in the minced garlic, chopped tomatoes, tomato paste-water mixture, parsley, ginger powder, black pepper, cumin, paprika, and salt. Cover and let the sauce simmer for 10 minutes.

4. Step

While the sauce is simmering, shape the beef mixture into small meatballs. Place the meatballs into the simmering sauce. Cover and cook for 20 minutes, allowing the meatballs to absorb the flavors.

5. Step

Crack an egg into the center of the tagine, cover, and cook for 2 more minutes until the egg is slightly set. Garnish with chopped parsley and add whole peppercorns for extra flavor. Serve hot with fresh bread or steamed rice.