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Moroccan Meatball and Egg Tagine

Posted By Worker Bee On January 4, 2014 @ 8:00 am In Recipes | 41 Comments

For breakfast or dinner, a meatball tagine hits the spot. Warmly spiced tomato sauce and meatballs are simmered together then topped with runny baked eggs that give the dish a creamy texture. Deeply flavorful and packed with protein and antioxidant-rich herbs and spices, a meatball tagine is immensely satisfying.

Traditionally called Kefta Mkaouara (meatball tagine with tomato and eggs), this Moroccan meal is traditionally cooked in a tagine, an earthenware pot with low sides and a cone-shaped cover. But have no fear; a wide saucepan with a lid works just as well.

The abundance of herbs and spices [7] in a meatball tagine are what really make the dish sing. The meat and sauce are spiced, but not spicy (unless you’re generous with the cayenne). Cinnamon [8] and turmeric [9] are the big hitters here, with their powerful healing properties.

So grab a spoon and dig in. When you get to the bottom, you’ll be licking the bowl clean. For a vegetarian version of this delicious meal, try Shakshuka [10].

Servings: 4

Time in the Kitchen: 1 hour 15 minute


  • 4 eggs

Tomato Sauce

  • 2 tablespoons olive oil or butter (30 ml)
  • 2 cloves garlic, finely chopped or pressed
  • 1 teaspoon sweet paprika (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon ground turmeric (a pinch)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (a pinch)
  • 1/4 teaspoon red pepper flakes or cayenne (a pinch)
  • 28-ounces (790 g) of whole canned/boxed tomatoes in their juice (broken up with your hands or a food processor) or 28-ounces canned/boxed diced tomatoes in juice or 2 lbs. (about 1 kg) fresh, ripe tomatoes, chopped
  • http://www.marksdailyapple.com/are-your-canned-foods-safe-to-eat-a-bpa-free-buying-guide/#axzz1rkfvTaeG
  • 1/4 teaspoon saffron threads, crumbled into 1/4 cup (60 ml) hot water
  • 1/4 cup finely chopped fresh parsley (60 ml)
  • 1/4 cup finely chopped fresh cilantro (60 ml)


  • 1 pound ground beef or lamb (or a combination of the two) (450 g)
  • 2 tablespoons grated or very finely chopped red onion
  • 1 teaspoon sweet paprika (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon ground cinnamon (2.5 ml)
  • 1/4 teaspoon pepper (a pinch)
  • 1/4 teaspoon red pepper flakes or cayenne (a pinch)
  • 2 tablespoons finely chopped fresh parsley (30 ml)
  • 2 tablespoons finely chopped fresh cilantro (30 ml


In a wide (11 or 12 inch/30 cm) saucepan or dutch oven with a lid, heat the olive oil/ butter for the tomato sauce. Add the garlic and sauté a few minutes. Add the spices and mix well then add the tomatoes. Bring to a gentle simmer for 15 minutes, covered.

While the sauce is simmering, use your hands to combine all of the meatball ingredients in a large bowl. Shape the mixture into small meatballs about 1- inch in diameter.

Add the meatballs to the tomato sauce along with the 1/4-cup of saffron water. Cover and gently simmer for 30 minutes.

Crack the eggs into the sauce. Cover and simmer for 5 to 7 minutes, until the whites are set but the yolks are still runny.

Top with the finely chopped parsley and cilantro.

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[9] turmeric: http://www.marksdailyapple.com/health-benefits-turmeric/#axzz2mXVXnElT

[10] Shakshuka: http://www.marksdailyapple.com/shakshuka-eggs-poached-in-spicy-tomato-sauce/#axzz2p5CEVQ9Q

[11] Primal Blueprint Meal Plan: http://www.primalblueprint.com/product/Primal_Blueprint_Meal_Plan/Services

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