Moroccan cuisine · Meat & Kebab

Kefta Tajine

Spiced meatballs in tomato sauce with poached eggs – straight from the tajine to the table.

Ingredients · for 4 servings

• 500 g ground beef
• 1 onion
• 1/2 bunch parsley
• 1/2 bunch cilantro
• 2 tsp cumin
• 1.5 tsp paprika
• 1 can chopped tomatoes (400 g)
• 3 garlic cloves
• 4 eggs
• 1 pinch chili powder
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Knead the ground beef with the grated onion, half of the chopped herbs, 1 tsp cumin, 1/2 tsp paprika, salt and pepper.
2. Shape into walnut-sized kefta balls.
3. Sauté the chopped garlic in the olive oil, add the tomatoes and remaining spices and cook down for 10 min.
4. Add the meatballs to the sauce and braise gently, covered, for 20 min.
5. Make 4 wells with a spoon and crack the eggs into them.
6. Cover and let set for 5–8 min – the yolk should stay creamy.
7. Serve sprinkled with the remaining herbs – eaten with flatbread straight from the tajine.