Meatballs tagine — kefta mkaouara — simmers spiced beef meatballs in a rich tomato sauce, then cracks eggs directly on top to poach in the last few minutes. It’s a one-pan dinner that needs nothing more than bread to finish the sauce.

Meatballs and Eggs, One Pan

Rolling the meatballs a little smaller than you’d think helps them cook through in the sauce without needing to brown them separately first. The poached eggs on top are what turn this from a simple meatball dish into something closer to my bid o maticha — same tomato-and-egg finish, built around meatballs instead.

1. Prep herbs
   • Finely chop 8 g parsley + 8 g cilantro (about 1½ tsp each).
2. Prep aromatics
   • Grate 4 garlic cloves.
   • Grate or very finely chop 2 medium onions.
3. 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.
4. Shape meatballs
   • Divide into about 25 balls, roughly 14 g each — aim for bite-size.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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).
10. 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.