Kefta Tagine (Moroccan Meatball Tagine with Eggs)

Kefta tagine is Morocco's favorite weeknight one-pot: spiced beef meatballs simmered in a cumin-and-paprika tomato sauce, finished with eggs poached right on top. It takes about an hour, needs nothing fancier than a lidded pot, and you mop up the sauce with crusty bread.

Why we make it in an enameled cast iron tagine

The conical lid is what makes this dish work: it catches steam and drips it back over the meatballs so they stay juicy in very little liquid, then gently steams the eggs set at the end. We use the Alva Nori Enameled Cast Iron Tagine, 3-Qt. Unlike clay, its cast iron base goes straight onto the burner (gas, electric or induction) with no heat diffuser, so you can soften the onions and build the sauce in the same pot you serve from. It needs no seasoning, is oven-safe to 500°F and carries a 25-year limited warranty. Still choosing a pot? See our guide to the best tagine pot.

Serves 4 · Prep 20 min · Cook 40 min · Total 1 hr

Ingredients

For the kefta (meatballs)

• 1 lb (450 g) ground beef, 80/20 (or half beef, half ground lamb)
• 1/2 small onion, finely grated
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)

For the sauce and eggs

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne or 1 tsp harissa (optional)
• 1 can (14.5 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1/2 cup water
• 1/2 tsp kosher salt, plus more to taste
• 4 large eggs
• Chopped parsley and cilantro, to serve
• Crusty bread or khobz, to serve

Instructions

1. Mix the kefta. In a bowl, combine the ground beef, grated onion, parsley, cilantro, cumin, paprika, salt, pepper and cayenne. Mix with your hands just until evenly combined; overworking makes tough meatballs. With wet hands, roll into about 20 walnut-sized (1-inch) balls. Refrigerate while you make the sauce.
2. Build the base. Set the tagine base directly on a burner over medium-low heat and add the olive oil. Cook the chopped onion, stirring often, for 6 to 8 minutes until soft and golden. Add the garlic, cumin, paprika, ginger and cayenne and stir for 1 minute until fragrant.
3. Simmer the sauce. Stir in the crushed tomatoes, tomato paste, water and salt. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Cook the meatballs. Nestle the meatballs into the sauce in a single layer and spoon some sauce over the tops. Cover with the conical lid, turn the heat to low, and simmer for 20 minutes, gently shaking the base once halfway through. The meatballs are done when an instant-read thermometer reads 160°F in the center.
5. Add the eggs. Taste the sauce and adjust the salt. Make 4 small wells between the meatballs and crack an egg into each. Season the eggs with a pinch of salt, cover, and cook on low for 6 to 8 minutes, until the whites are fully set and the yolks are still soft. For firm yolks, cook 3 to 4 minutes longer.
6. Serve. Scatter with parsley and cilantro and bring the tagine straight to the table. Serve with bread for scooping.

Tips for the best kefta tagine

• Grate, don't chop, the onion for the meatballs. The juice keeps the kefta moist and the pieces won't break them apart.
• Keep the heat low. A tagine is built for a gentle simmer. If the sauce bubbles hard, the meatballs toughen and the bottom can catch. New to the pot? Read how to use a cast iron tagine.
• Don't stir once the meatballs are in. Shake the base gently instead so they keep their shape.
• Make it ahead. Roll the kefta up to a day in advance and keep them covered in the fridge. Cook the eggs only when you're ready to eat.
• Clean up gently. Let the tagine cool, then hand-wash with warm soapy water and a soft sponge. Never put a hot pot under cold water.

Love this one? Try our slow-cooked Moroccan lamb tagine next.

Frequently asked questions

What is kefta tagine?

Kefta (also spelled kofta) tagine is a classic Moroccan dish of seasoned ground-meat meatballs simmered in a spiced tomato sauce, usually finished with eggs poached on top. It is named for the conical-lidded pot it is cooked and served in.

Can I make kefta tagine without a tagine?

Yes. A Dutch oven or a deep skillet with a tight-fitting lid works. Keep the heat low and add a splash more water, since a flat lid returns less moisture than a conical one. Our tagine vs Dutch oven comparison explains the difference.

How do I know the meatballs and eggs are safe to eat?

Cook the meatballs to an internal temperature of 160°F, the USDA guideline for ground beef and lamb. Soft yolks are traditional, but for young children, pregnant people, older adults or anyone with a weakened immune system, cook the eggs until both the whites and yolks are firm.