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Moroccan Meatball and Egg Tagine

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 [1] 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 [2] and turmeric [3] 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 [4].

Servings: 4

Time in the Kitchen: 1 hour 15 minute


Tomato Sauce



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.