Moroccan Meatballs in Tomato & Egg Sauce (Kefta Mkaouara)

This is Julie’s favorite crowd-pleaser — juicy meatballs simmered in spiced tomato sauce, finished with cracked eggs. Dip in crusty bread and you’ve got magic.

Ingredients:

• 500g minced beef or lamb

• 1 small onion, grated

• 2 tbsp chopped parsley

• 2 tbsp chopped coriander

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp cinnamon

• 2 cups tomato passata

• 4 eggs

• Olive oil, salt, pepper

Steps:

1. Mix meat with onion, herbs, and half the spices. Form into small balls.

2. Fry lightly in a tagine or deep pan. Remove.

3. Add tomato passata, spices, and simmer for 10 mins.

4. Return meatballs to sauce, simmer 10 mins more.

5. Crack eggs into the sauce, cover until just set.

   
   

Tips:

Use a lid with a glass top if possible to monitor egg doneness. Serve hot!