Main Course
Kefta Tagine with Eggs and Olives: A Moroccan Skillet Classic
Original name: Kefta Tagine with Eggs and Olives
About this dish
Kefta tagine with eggs and olives is a beloved Moroccan home dish where spiced lamb or beef meatballs simmer in a lemony, herbal tomato sauce, and eggs are cracked in to poach just before serving. It is comfort food with deep roots in the everyday kitchens of Morocco, traditionally cooked in a tagine or a wide skillet and served straight from the pan with bread for scooping.
Ingredients
UK and US measurements are both included for every recipe.
500 g ground lamb or beef
protein500 g
Imperial measurement: 1 lb 2 oz
1 small yellow onion, grated
vegetable1 small
3 tbsp fresh parsley, chopped
herb3 tbsp
3 tbsp fresh cilantro, chopped
herb3 tbsp
1 tsp ground cumin
spice1 tsp
1 tsp sweet paprika
spice1 tsp
1/2 tsp ground cinnamon
spice1/2 tsp
1 tsp kosher salt, plus more to taste
seasoning1 tsp
1/2 tsp freshly ground black pepper
seasoning1/2 tsp
2 tbsp olive oil
fat2 tbsp
400 g tomato passata or crushed tomatoes
vegetable400 g
Imperial measurement: 14 oz
120 ml water
liquid120 ml
Imperial measurement: 1/2 cup
100 g green olives
vegetable100 g
Imperial measurement: 3/4 cup
1 tbsp preserved lemon, chopped (optional)
seasoning1 tbsp
4 large eggs
protein4 large
Extra chopped cilantro or parsley, for garnish
herb2 tbsp
Method
Mix the kefta
5 minIn a bowl, combine the ground lamb or beef, grated onion, parsley, cilantro, cumin, paprika, cinnamon, salt, and pepper. Mix gently with your hands until just combined; do not overwork, or the meatballs will be dense.
Shape the meatballs
5 minRoll the mixture into small meatballs about the size of a walnut, roughly 2.5 cm (1 inch) across. You should get about 20 to 24 meatballs. Set them on a plate.
Brown the meatballs
6 minHeat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and brown them on all sides, about 5 to 6 minutes total. They do not need to be cooked through yet. Transfer to a plate.
Build the sauce
3 minPour the tomato passata and water into the same skillet, scraping up any browned bits. Stir in the preserved lemon, if using, and season lightly with salt and pepper. Bring to a gentle simmer.
Simmer the meatballs
10 minReturn the meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 10 minutes, turning the meatballs once or twice so they cook evenly.
Add olives and eggs
6 minStir in the green olives. Make four small wells in the sauce between the meatballs and crack one egg into each well. Cover and cook until the egg whites are set but the yolks are still soft, about 4 to 6 minutes.
Finish and serve
1 minTaste the sauce and adjust salt and pepper. Scatter the chopped cilantro or parsley over the top and serve immediately, straight from the skillet.
Equipment
- large skillet or tagine
- mixing bowl
- wooden spoon
- plate for resting meatballs
- knife and cutting board
- measuring spoons
Nutrition facts
Tips
- Grate the onion on a box grater so it releases its juices, this keeps the kefta tender and flavorful.
- If your olives are very salty, rinse them briefly under cold water and pat dry before adding.
- To make ahead, brown the meatballs and prepare the sauce, then refrigerate for up to 1 day and add the eggs just before serving.
Serving suggestions
- Serve with warm Moroccan bread or pita to scoop up the sauce.
- Couscous or steamed rice makes a heartier side.
- A simple cucumber and tomato salad balances the richness.
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Recipe by
Youssef Benali
Specialises in Moroccan cuisineYoussef makes tagine with preserved lemons he aged for 6 months. He is a patient man.
Describe yourself in three words: Patient, fragrant, lemon hands.