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Moroccan/North African · Dinner

Kefta Tagine with Eggs

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

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 recipe, 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.
  • Judge Kefta Tagine with Eggs by the texture and doneness signs in its steps. Your pan and heat affect how long Kefta Tagine with Eggs takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Get perishable Kefta Tagine with Eggs into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kefta Tagine with Eggs within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kefta Tagine with Eggs to 74°C / 165°F, stirring or turning it for even heating. When Kefta Tagine with Eggs is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kefta Tagine with Eggs includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kefta Tagine with Eggs becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Kefta Tagine with Eggs one day ahead. For Kefta Tagine with Eggs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kefta Tagine with Eggs on the day of serving.

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. For Kefta Tagine with Eggs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kefta Tagine with Eggs on the day of serving.

Food safety references

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

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