Kefta & Eggs Tajine (Moroccan Meatball with Eggs)

Kefta Tajine is one of my favorite Moroccan dishes. It is a flavorful, quick, easy, and an everyday family meal. Usually cooked and served in a tajine (see picture below) with warm bread. Unfortunately, I don't own an actual tajine, so I used a shallow saucepan instead. By the way, the kefta (meatball) sauce makes a great sauce for pastas (without the eggs, of course).

Picture Source: http://www.kaboodle.com/

What You'll Need:

1 lbs ground beef or veal
1 large onion, finely diced
4 garlic cloves, crushed
1 cup fresh chopped parsley
5 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
1 tsp cumin
1 tsp smoked paprika
1 12oz can peeled, chopped tomatoes ( I use tomato with basil)
5 eggs

What To Do:

1. In a large bowl, combine and knead the ground meat, 1 tbsp olive oil, onion, half the garlic, chopped parsley, salt, black and cayenne pepper, paprika, and cumin until well mixed. Rinse your hands in cold water, then gather a bit of the mixture into your hands and roll it into a small ball. Repeat with the remaining mixture. Set aside.
2. Heat the olive oil in a tajine or a large shallow saucepan. Add the onions and the remaining garlic, sautee for 1-2 minutes over medium heat.
3. Add the meatballs and cook for 10 minutes, turning them occasionally so they cook evenly.
4. Halfway through cooking the meatballs, stir in tomato and mix well.
5. Cover and let simmer for 2-5 minutes over medium-high heat. When the mixture is thick (to your liking), break the eggs over it.
6. Cover, reduce the heat and cook for 3 minutes or until eggs are cooked. Sprinkle with fresh chopped cilantro. Serve in the pan with bread.

Enjoy!

Kefta & Eggs Tajine (Moroccan Meatball with Eggs)