Kefta Mkaouara or Moroccan meatballs and eggs is a Moroccan dish normally cooked and served in a Tagine. I had this dish for the first time a few years ago in Fes and was one of the most delicious meals I’ve ever had. It does not take long to prepare and only gets better the longer it cooks. I like to add a little drizzle of lemon and yoghurt on top for a little zesty kick.
For the meatballs:
- 1 pound ground beef or lamb or combination
- 1/2 onion grated
- 2 garlic cloves grated
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon hot paprika
- 1/4 cup parsley finely minced
- 1/4 cup cilantro finely minced
- Salt and pepper to taste
How to make the sauce:
- Olive oil or ghee for pan
- 1 onion thinly sliced or chopped
- 2 cans of diced tomatoes
- 3 cloves garlic minced
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon hot paprika
- 3 tablespoons chopped parsley
- 3 tablespoons chopped cilantro
- 4 eggs
The first thing to do is make the meatballs. Take a bowl and add the meat, onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and coriander, I had a spice mix that I bought in Morocco so I used that instead of the spices. Mix these ingredients well with your hands, you have to get in and mix this well in order to have well-formed meatballs. The meatballs I formed were around the size of golf balls.
Add olive oil and onions to a large frying pan and leave to sizzle over medium heat. When the onions have browned off and are soft, add your garlic and meatballs. Again, leave this to cook until the meatballs have started to brown and seal off, make sure to shake the pan so they get an even colour.
Add the tomatoes, making sure they adequately cover the meatballs. Add the spices for the sauce: cumin, paprika, cinnamon, and hot paprika, and gently stir to combine with the tomatoes. When everything is combined cover the pan and leave to simmer for at least 30 minutes. Remember to stir occasionally.
After 30 minutes remove the lid and crack the eggs into the sauce and in between the meatballs, sprinkle over the parsley, coriander, salt, and pepper. When combined cover the pan again and leave to cook until the eggs are just about cooked and then serve straight from the pan.
How to serve
I like to eat this dish with bread and some freshly made couscous with a good drizzle of fresh lemon juice and sometimes Greek yoghurt. For extra authenticity serve on a bright green Tamegroute plate.