Moroccan cuisine · Meat & Kebab

Kefta Mkaouara

Small meatballs in a spicy tomato sauce in which eggs are finally poached directly in the tajine.

Ingredients · for 4 servings

• 500 g ground beef
• 4 eggs
• 800 g ripe tomatoes
• 2 onions
• 3 cloves garlic
• 2 tsp ground cumin
• 1 tsp paprika (sweet)
• 1 tsp chili flakes
• 1 bunch flat-leaf parsley
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Peel, deseed and dice the tomatoes, finely chop the onions, grate the garlic and finely chop the parsley.
2. Knead the ground beef with half the onions, half the parsley, 1 tsp cumin, salt and pepper and shape into about 20 walnut-sized balls.
3. Heat 2 tbsp olive oil in a wide pan and sear the balls on all sides for 5 min, until browned, then remove.
4. Add the remaining oil, sauté the rest of the onions and the garlic for 4 min, toast the paprika, chili flakes and remaining cumin for 1 min, then add the tomatoes.
5. Reduce the sauce uncovered for 15 min, until thick with the oil separating out, return the balls and let simmer together for 10 min.
6. Press four hollows into the sauce, slide in one egg each, cover and let set for 6–8 min, until the whites are firm and the yolks still soft, then serve straight from the pan scattered with the remaining parsley.