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Kefta Mkaouara with Poached Eggs

Kefta Mkaouara {Moroccan Spicy Meatball & Tomato Tagine with Poached Eggs}

adapted from Christine Benlafquih
Kefta Mkaouara has all the right components. Lovely spices, fresh herbs, wonderfully seasoned mini-meatballs, and poached eggs all slow cooked in a tomato and olive sauce.
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Entree
Cuisine Moroccan
Servings 4

Ingredients
  

For the Kefta (meatballs)...

  • 1 lb. ground beef or lamb
  • 1 small onion fine diced
  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. black pepper
  • 1/4 tsp. hot paprika
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped

For the Mkaouara sauce...

  • 2 lbs. ripe tomatoes peeled, seeded, chopped or 2 (14 oz.) cans diced tomatoes)
  • 1 onion diced
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. salt
  • 1/2 tsp. hot paprika
  • 1/4 tsp. black pepper
  • 12-15 small green olives sliced

To serve...

  • 4 eggs for poaching
  • 2 cups cooked long grain rice
  • fresh cilantro and parsley for garnish

Instructions
 

  • When using a tagine or dutch oven, preheat oven to 325 degrees.

For the Kefta (meatballs)...

  • Mix all ingredients until just combined. Do not overwork. Form into small meatballs, about 1-inch in diameter.

For the Mkaouara sauce...

  • In a large sauce pan over medium heat, combine all sauce ingredients (except green olives) and bring to a simmer. Cook for 10 minutes. Transfer into bottom portion of the tagine.
  • Nestle meatballs into sauce. Sprinkle with sliced olives. Cover tagine base with lid and bake for 30-35 minutes.
  • Remove tagine from oven, remove lid, with large spoon make 4 wells in sauce. Crack an egg into each well. Return lid and return tagine to oven. Cook for an additional 10 minutes until egg whites are set.

To serve...

  • Serve family style with rice and fresh cilantro and parsley.