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Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

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“The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.”
1hr 20mins

Ingredients Nutrition


  1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
  2. Wet your hands and form the mixture into 1-inch balls.
  3. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
  4. Saute the meatballs in the oil until well browned on all sides.
  5. Remove the meatballs from the pan to a dish.
  6. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
  7. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
  8. Add the meatballs back to sauce and simmer for 10 minutes.
  9. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
  10. Serve at once, directly from the pan with chunks of dense, crusty bread.

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