Kefta Mkawra Tagine (Meatballs with Eggs on Top)

Traditional Moroccan meatballs simmered in a spiced tomato sauce, finished with peas and eggs poached directly in the dish.

High Protein Meatballs One Pot Tagine Moroccan

Estimated Nutrition

Calories

492.1

kcal / serving

1968.4 kcal total

Carbs

24.6g

per serving

98.2 g total

Fat

27.1g

per serving

108.4 g total

Protein

37.2g

per serving

148.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

Dairy

piece

Egg Yolk

piece

Eggs

free-range

Meat

500

Beef

minced; can use lamb instead

NutsSeeds

clove

Garlic

crushed

tsp

Cumin

ground

0.5

tsp

Chilli Powder

tsp

Paprika

handful

Coriander

small handful, fresh leaves, finely chopped

handful

Parsley

small handful, fresh flatleaf, finely chopped

Salt

to taste

Black Pepper

to taste

Parsley

fresh, chopped, for garnish

OilsFats

Olive Oil

approx 2 tbsp

Other

tsp

Honey

Vegetables

piece

Onion

very finely chopped

tsp

Ginger

ground

piece

Onion

small, finely chopped

400

Tomatoes

canned, chopped, drained of excess juice

200

Peas

frozen

Method

Combine meat, onion, garlic, spices, herbs, egg yolk, salt, and pepper in a large bowl.

Mix ingredients by hand and shape into walnut-sized balls.

Heat olive oil in a tagine or casserole dish and cook onion slowly until translucent.

Increase heat to medium-high and brown the meatballs lightly.

Stir tomato purée into drained chopped tomatoes and add to the dish with honey.

Cover the dish and simmer gently for 10 minutes.

Stir in peas, crack eggs onto the surface, cover, and cook for 10 minutes.

Garnish with chopped parsley and serve.