Kefta Mkaouara (Casablanca Cumin Meatball, Tomato & Poached Egg Tagine) – Authentic Morocco Recipe
Sizzling earthenware tagine of herb-loaded beef meatballs simmered in cumin tomato sauce with runny eggs.
- Country of Origin
- 🇲🇦 Morocco (North Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Spiced beef kefta meatballs, Rich grated tomato sauce, Poached farm eggs and crusty bread, Toasted cumin, Sweet paprika
Ingredients for Kefta Mkaouara (Casablanca Cumin Meatball, Tomato & Poached Egg Tagine) (4 Servings)
- 1.25 lbs (or 2.5 cups) spiced beef kefta meatballs, prepped into bite-sized pieces
- 1.5 cups rich grated tomato sauce, washed and trimmed
- 1 cup poached farm eggs and crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Morocco seasoning (sweet paprika, grated onion, fresh parsley and cilantro, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted cumin for 2–3 minutes until softened and fragrant.
- Add spiced beef kefta meatballs and rich grated tomato sauce along with sweet paprika, grated onion, fresh parsley and cilantro, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with poached farm eggs and crusty bread and serve straight from the skillet.