Everyday Kitchen

Moroccan/North African · Dinner

Kefta Tagine with Eggs

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Kefta Tagine with Eggs is a Moroccan/North African dish. Keep meatballs small for even cooking in the sauce.

Prep
25 min
Cook
35 min
Total
60 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Kefta

Sauce

Eggs

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Shape · About 8 min

  1. Mix 500 g minced beef, 100 g onion, grated, 20 g parsley, 1 tsp cumin, 1 tsp paprika, ½ tsp salt and form 20 small balls.

Simmer · About 15 min

  1. Cook 30 ml olive oil, 700 g chopped tomatoes, 15 g garlic, chopped, 1 tsp cumin, ½ tsp salt 10 minutes; add meatballs and simmer covered 15 minutes until 71°C / 160°F.

    Check: Look for this result: 71°C / 160°F.

Eggs · About 8 min

  1. Make spaces, add 4 eggs, cover and cook 6–8 minutes until whites and yolks are firm.

    Check: Look for this result: whites and yolks are firm.

Tips

  • Keep meatballs small for even cooking in the sauce.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Kefta Tagine with Eggs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kefta Tagine with Eggs?

Keep meatballs small for even cooking in the sauce.

What can I substitute in Kefta Tagine with Eggs?

Use minced lamb instead of beef.

Can I prepare Kefta Tagine with Eggs ahead?

Prepare the measured ingredients for Kefta Tagine with Eggs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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