Tagine of kefta with tomatoes and poached eggs (Mkaoura)

Time 1 hour 50 minutes
Yields Serves 4
Tagine of kefta with tomatoes and poached eggs (Mkaoura)
(Christina House / For The Times)

Kefta meatballs


In a large bowl, combine the beef and lamb, along with the onion, garlic, paprika, cumin, salt, pepper, hot pepper, parsley and cilantro. Knead the mixture to evenly incorporate all of the spices and flavorings. Form the mixture into 1-inch meatballs. Cover and refrigerate until ready to cook; the meatballs can be made up to 1 day in advance.

Tagine of kefta with tomatoes and poached eggs


In a large tagine or deep skillet, combine the tomatoes, paprika, cumin, salt, hot pepper, parsley, cilantro, garlic and olive oil. Cover and bring to a simmer over medium heat, then reduce the heat to medium-low and cook for 30 minutes to marry the flavors, stirring occasionally.


Add the water and space the meatballs evenly in the tagine and continue to cook over medium heat, stirring occasionally, until the tomato sauce is thickened, about 20 minutes.


Five minutes before finishing the sauce, break the eggs over the meatballs and sauce, cover and cook until the white of the egg is solid and the yolks are partially cooked. Serve the meal directly from the tagine with bread on the side.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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