Probably the fastest Tagine you can make. This is a classic and an everyday meal for Moroccan families. Minced beef cooked in spices and herbs, topped with eggs and enjoyed with a side of Harissa and Moroccan Bread (Khobz) !!!
Here’s How It’s Done:
Prep herbs
Finely chop 8 g parsley + 8 g cilantro (about 1½ tsp each).
Prep aromatics
Grate 4 garlic cloves.
Grate or very finely chop 2 medium onions.
Season the kefta (meat mix)
In a bowl, add 350 g minced beef (ideally 75% lean / 25% fat).
Mix in ½ of the garlic + ½ of the chopped herbs.
Add spices: ¼ tsp sea salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp chili powder (optional for heat).
Mix until slightly tacky; cover and chill 30–60 min.
Shape meatballs
Divide into about 25 balls, roughly 14 g each — aim for bite-size.
Start the sauce base
Heat a tagine or wide pot on medium heat; add a good splash of olive oil.
Add the remaining garlic; cook 1–2 min until lightly golden.
Bloom spices & soften onions
Stir in: ½ tsp sea salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp paprika; cook 30–45 sec.
Add the grated onions; stir until soft and sweet, then cover 5 min.
Add tomatoes
Add 260 g tomato sauce (about 9 oz) and 1 Tbsp tomato paste; mix well.
Simmer 10 min to thicken and deepen the color.
Cook the kefta
Nestle the meatballs in a single layer; cover and cook 15 min.
Turn them; reduce heat to low and simmer uncovered 10 min to thicken the sauce.
Add the eggs
Crack 3 eggs over the sauce (between the meatballs).
Cover and cook until eggs are set to your liking (about 10–13 min for jammy yolks).
Finish & serve
Season to taste with a little salt and black pepper.
Garnish with fresh parsley or cilantro.
Serve hot with khobz (Moroccan bread) to scoop the sauce.
Notes & Swaps
Meat options: Try beef–lamb blend for richer flavor; aim for ~25% fat for tenderness.
Tomatoes: If using crushed tomatoes or passata, simmer longer to reduce liquid.
Cooking vessel: A wide pan works fine if you don’t have a tagine; just keep it low and slow.
Egg doneness: For runny yolks, check at 7–8 min; for set yolks, go to 12–13 min.
Make-ahead: Form meatballs and chill up to 24 h (or freeze); cook from chilled and extend simmer slightly.
