Kefta Mkaouara (Moroccan Meatball and Egg Tagine)
Kefta Mkaouara is a Moroccan Meatball Tagine recipe, lightly spiced meatballs are cooked in a tomato sauce with eggs over easy.
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Servings: (4-6)
Calories: 415kcal
Ingredients
Meatballs
- 500 g minced lamb (or beef, or a mix of both), 10% fat. Lean will tend to dry out.
- 1 medium onion finely chopped
- 2 tsp sweet paprika
- ½ chilli powder or to taste
- 1 tsp cumin
- 1 tsp salt
- 2 Tbsp olive oil
Tomato Sauce
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 800 g chopped tomatoes (2 x 400g/14 oz can)
- 1 red capsicum (bell pepper)
- 1 yellow capsicum (bell pepper)
- 2 tsp sweet paprika
- 1 tsp cumin
- ½ chilli powder
- 125 ml water
- 1 tsp salt or to taste
- freshly ground black pepper
- 6 eggs
To Serve
- finely chopped parsley and coriander/cilantro
- toasted pine nuts or toasted flaked almonds
- grated cheese of your choice totally optional
Instructions
Prep Work Meatballs
- Chop up the onion, parsley and coriander leaves for the meatballs.
- Mix all the meatballs ingredients together in a large bowl, cover, and let sit for 1 hour for the flavours to mingle and develop.In the meantime, wash your hands, and let's get on with the other prep work.
Prep Work - Aromatics and Peppers
- Finely chop the onion and garlic for the sauce. Set aside.
- Slice the red and yellow capsicums into thin strips about 2.5 cm/1 inch wide.
- Finely chop the parsley and coriander leaves for the final topping now, cover, and keep in the fridge. Or you can do this later after the tagine is cooked.
- Measure and set out all your spices.
Form the Meatballs
- Form little meatballs with the minced meat mixture, wetting your hands as you go along.You should get about 16 - 20, depending on the size.
Let's get Cooking
- Let's start with browning the meatballs in two batches, or 3 if your pan isn't big enough. Heat 1 Tbsp of the oil in a large frying pan on medium heat and fry half the meatballs, shaking the pan gently to roll them about to brown all over. About 3 minutes altogether should suffice.Take them out, set aside and do the next lot.
- Now, take a heavy based saucepan or a tagine and heat 2 Tbsp of oil on medium-high heat for the saucepan. The tagine will take at least 5 minutes to warm up before you can move on to the next step.Remember the diffuser if cooking in a tagine.Click here to read more on how to cook with and care for tagines.
- Sauté the onions and garlic for a minute.Add the pepper and fry for another minute.
- Add all the sauce ingredients and bring to a simmer.If cooking in a tagine, cover and allow about 10-15 minutes for everything to warm up, before lowering the heat down.
- Lower the heat down, cover and cook the sauce and meatballs for 30 minutes. If cooking in a saucepan, stir towards the end as the sauce thickens.
- At the end of this cooking time, make small dips in the sauce and drop the eggs in. Fresher eggs will spread less.
- Cover and cook for 7-10 minutes, until the egg white is set but the yolks are still running.
- If using cheese, sprinkle all over, cover for a minute for the cheese to set.
- Take off the heat, sprinkle the nuts, parsley and coriander all over and serve immediately, as discussed above.
Notes
Includes a resting time of one hour for the meatballs, before cooking.
Nutrition
Calories: 415kcal | Carbohydrates: 13g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1099mg | Potassium: 496mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1725IU | Vitamin C: 77mg | Calcium: 98mg | Iron: 4mg
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