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    Home / Dinner / Kefta Tagine with Eggs

    Kefta Tagine with Eggs

    Juicy cumin-spiced meatballs simmered in a rich tomato sauce, with eggs poached right in the pan until the yolks run.

    ⏱ 20 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet

    Kefta tagine is the quick weeknight hero of Moroccan cooking, proof that tagine flavors do not need hours to develop. Little spiced meatballs bubble in a tomato sauce perfumed with cumin, paprika, and ginger, and then eggs are cracked right into the pan and left to poach in the sauce. It is casual, communal, and eaten straight from the dish with bread.

    Spiced meatballs in a sunset-red sauce

    The meatballs stay tender because they never get a hard sear, just a gentle simmer in the sauce, and the eggs turn the whole thing silky as their yolks mix into the tomatoes. Cumin is the star here, warm and earthy, with a flick of cayenne to keep things interesting. Give everyone a piece of bread and let them drag it through the pan.

    Craving more? Explore all Moroccan Kitchen recipes.

    Thinking of a Moroccan dinner night? This dish fits the complete Moroccan dinner night menu.

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    Step by stepInstructions

    1. Mix the ground beef with the grated onion, half the garlic, cumin, paprika, ginger, cayenne, half the parsley, and salt and pepper. Shape into walnut-size meatballs.
    2. Heat the oil in a wide skillet or tagine over medium heat. Add the remaining garlic and cook 1 minute, then add the grated tomatoes, tomato paste, and a pinch of salt.
    3. Simmer, stirring occasionally, until the sauce thickens, about 10 minutes.
    4. Nestle the meatballs into the sauce and spoon a little sauce over them. Cover and simmer 15 minutes, until cooked through.
    5. Make four small wells in the sauce and crack an egg into each. Cover and cook 5 to 7 minutes, until the whites are set and the yolks are still soft.
    6. Sprinkle with the remaining parsley and serve straight from the pan with plenty of bread.

    💡 Chef tips & storage

    Grate the tomatoes on a box grater instead of chopping them; the sauce turns out silkier. Pull the pan off the heat while the yolks are still soft, they will keep cooking in the hot sauce.

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    Recipe details

    Prep20 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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