Kefta Meatballs and Eggs Tagine





20 min


35 min


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  • 200 grams ‏Ground beef or ground lamb (For the meatballs)
  • 1 tsp ‏Salt (For the meatballs)
  • 1 tsp ‏Cinnamon, ground (For the meatballs)
  • 1 tsp ‏Cumin, ground (For the meatballs)
  • ‏Black pepper to taste (For the meatballs)
  • 1 ‏Medium onion, chopped (For the eggs)
  • 1/4 cup ‏Olive oil (For the eggs)
  • 1 tsp ‏White sugar (For the eggs)
  • 1/4 cup ‏Green olives, pitted and sliced (For the eggs)
  • 4 ‏Small tomatoes, peeled, seeded and chopped (For the eggs)
  • ‏Cilantro, chopped (For the eggs)
  • 1 tsp ‏Salt (For the eggs)
  • 1 tsp ‏Cumin, ground (For the eggs)
  • 1/4 tsp ‏Black pepper (For the eggs)
  • 7 ‏Medium eggs (For the eggs)
  • ‏Cilantro, chopped for garnish (For the eggs)
  1. Make the meatballs by mixing all its ingredients and shape into balls the size of cherries and set aside.
  2. Sauté the onions and sugar in olive oil for 2 minutes and then add your olives and cook for another two minutes.
  3. Add in your tomatoes and seasonings and cook for 15 minutes while stirring and mashing the tomatoes until a chunky sauce has been made.
  4. Add in the meatballs that you made and cook for 10 minutes more while stirring gently so as not to break the meatballs. Cook until the meatballs are cooked through.
  5. Break the eggs in one at a time and break the yolks as soon as it hits the pan for it to be cooked through.
  6. Transfer in a tagine and garnish with chopped cilantro and season to taste with salt and pepper then serve.

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