Kefta Mkaouara (Moroccan Meatball and Egg Tagine)

This traditional Moroccan tagine delivers a high-protein feast using lean ground beef and poached eggs simmered in an antioxidant-rich, aromatic spice-infused tomato sauce.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g lean ground beef (7% fat) · 912 kcal in the whole recipe
• 4 eggs (200 g) · 286 kcal in the whole recipe
• 1 medium onion, finely diced (110 g) · 44 kcal in the whole recipe
• 3 cloves garlic, minced (12 g) · 18 kcal in the whole recipe
• 400 g canned diced tomatoes · 72 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 20 g fresh cilantro, finely chopped · 5 kcal in the whole recipe
• 15 g fresh parsley, finely chopped · 5 kcal in the whole recipe
• 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp chili flakes, salt and black pepper

Method

1. Mix lean ground beef with half of the minced garlic, half of the cilantro, half of the parsley, ground cumin, paprika, salt, and black pepper, then shape into small meatballs.

   

2. Heat olive oil in a wide tagine or deep pan over medium heat, sauté the diced onion and remaining garlic for 3-4 minutes until softened.

   

3. Add tomato paste, canned diced tomatoes, chili flakes, and a splash of water, simmer the sauce gently for 8-10 minutes until slightly thickened.

   

4. Gently nestle the meatballs into the bubbling tomato sauce, cover and cook for 12-15 minutes until the meatballs are thoroughly cooked.

   

5. Make four small wells in the sauce, crack the eggs into them, cover and cook for 3-5 minutes until egg whites are set but yolks remain runny, then garnish with remaining cilantro and parsley.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.