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Tagine

Kefta Mkaouara (Moroccan Meatball Tagine in Tomato-Egg Sauce)

Spiced beef or lamb meatballs simmered in a rich tomato sauce and finished with eggs cracked directly on top — one of Morocco's most-cooked home dishes.

Prep

20 minutes

Cook

35 minutes

Servings

4

Difficulty

Medium

Kefta mkaouara is the tagine most Moroccan families actually cook on a regular weeknight — spiced meatballs simmered gently in a thick tomato sauce, finished with whole eggs cracked on top and left just long enough to set. It’s less elaborate than a slow-braised lamb tagine, but no less loved.

The dish lives or dies on the sauce reducing properly before the meatballs go in — a thin, watery tomato base won’t cling to the meatballs or hold the eggs the way it should. Give it the full simmering time before adding anything else.

It’s typically served straight from the cooking pot at the center of the table, with everyone tearing bread to scoop directly from it — one of the more communal, informal ways to eat in a Moroccan home.

Ingredients

For the Kefta (Meatballs)

  • 500g ground beef or lamb (or a mix), 15-20% fat
  • 1 small onion, grated and squeezed of excess liquid
  • 2 garlic cloves, minced
  • Small handful fresh parsley and cilantro, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper, to taste

For the Sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 4 large tomatoes, grated, or 400g crushed canned tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp sweet paprika
  • Pinch of cayenne (optional)
  • Salt, to taste
  • 150ml water

To Finish

  • 4 eggs
  • Fresh cilantro or parsley, chopped

Instructions

  1. 1

    Combine all the kefta ingredients in a bowl and mix thoroughly by hand until well combined and slightly sticky.

  2. 2

    Shape into small meatballs, about the size of a walnut — you should get roughly 16-20. Set aside.

  3. 3

    In a wide, shallow pot or tagine, heat the olive oil and cook the onion over medium heat for 5 minutes until softened.

  4. 4

    Add the garlic and cook for 1 minute, then stir in the tomatoes, tomato paste, cumin, paprika, cayenne and salt.

  5. 5

    Add the water, bring to a simmer, and cook uncovered for 10-12 minutes until the sauce thickens slightly.

  6. 6

    Gently lower the meatballs into the sauce in a single layer — don't stir aggressively or they'll break apart. Spoon a little sauce over the top.

  7. 7

    Cover and simmer for 15-18 minutes, until the meatballs are cooked through and the sauce has reduced.

  8. 8

    Make small wells in the sauce between the meatballs and crack an egg into each one. Cover and cook for 3-5 minutes, until the eggs are set to your liking.

  9. 9

    Scatter with fresh herbs and serve straight from the pan with warm bread for scooping.

Tips

  • Squeezing the grated onion before mixing it into the meat keeps the kefta from turning watery and falling apart in the sauce.
  • Resist stirring once the meatballs go into the sauce — shake the pan gently instead if you need to move things around.
  • This is traditionally eaten by tearing off pieces of bread and scooping directly from the shared pan, rather than plating individually.

Questions About This Recipe

Can I make the meatballs ahead of time?

Yes — shape them and keep them covered in the fridge for up to a day before cooking, or freeze raw for up to two months. Add them to the sauce straight from frozen, allowing a little extra simmering time.

Do I have to add the eggs?

No, kefta mkaouara is very good without them too — it just becomes a straightforward meatball tagine. The eggs are traditional and add richness, but leaving them out doesn't change the character of the dish.

What's the best bread to serve with this?

Fresh khobz (round Moroccan bread) is the traditional choice, torn and used to scoop up sauce and meatballs directly rather than eating with cutlery.

Learn to Make This in Marrakech