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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.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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