Kefta with Eggs and Tomato Sauce: A Classic Moroccan Tagine

 Kefta with Eggs and Tomato Sauce: A Classic Moroccan Tagine

Kefta with eggs and tomato sauce is one of the most iconic and comforting dishes in Moroccan cuisine. Often prepared in a traditional clay tagine, this dish brings together rich flavors and home-cooked warmth, making it a staple in many Moroccan households.

Main Ingredients and Base

The dish is built on three main components:

Kefta (Ground Meat): Typically minced beef or lamb, mixed with spices like garlic, cumin, paprika, black pepper, ginger, parsley or cilantro, and a drizzle of olive oil.

Tomatoes (Matisha): Used to create a rich, spiced tomato sauce, often cooked down with garlic, olive oil, and sometimes tomato paste for extra depth.

Eggs: Added at the final stage of cooking—cracked directly over the tagine to poach gently in the bubbling sauce.

Traditional Cooking Method

Once the kefta balls are shaped and added to the tomato sauce, they simmer gently in the tagine until tender. Toward the end, whole eggs are cracked over the dish and left to cook just until set, creating a beautiful contrast between the rich red sauce and the white and golden eggs.

Flavor and Family Tradition

This dish is a true family favorite, especially at lunchtime. Its warmth and aroma fill the home, and it’s typically served with fresh Moroccan bread (khobz) to scoop up the sauce and meat. The balance of spices, slow cooking, and the final touch of eggs give it a comforting and unforgettable taste.

Kefta with eggs and tomato sauce is more than a meal—it's a piece of Moroccan tradition. With its earthy ingredients, soulful preparation, and the communal way it's enjoyed, it represents everything beautiful about Moroccan home cooking: simplicity, flavor, and love shared around the table.