Kefta Tagine with Eggs

Method

1. 1

   Knead the beef with the grated onion, half the cumin and paprika, the cinnamon, half the herbs, salt and pepper, then roll into walnut-sized meatballs.

   💡 Grated onion melts into the kefta and keeps them tender — diced onion makes them crumble.

2. 2

   Soften the diced onion and garlic in the olive oil, then add the remaining cumin, paprika and the cayenne for 1 minute.

3. 3

   Pour in the crushed tomatoes, season, and simmer 10 minutes until slightly thickened.

4. 4

   Nestle the meatballs into the sauce, cover and simmer gently for 15 minutes, shaking the pan rather than stirring.

5. 5

   Make four wells in the sauce and crack an egg into each; cover and cook 4–6 minutes until the whites are just set.

   💡 Pull the pan off the heat while the yolks still tremble — they finish setting under the lid.

6. 6

   Scatter with the remaining herbs and serve straight from the pot with bread for scooping.