Best 2 Kefta Tajine With Tomatoes And Eggs Recipes

Kefta tajine with tomatoes and eggs is a wonderfully flavorful and hearty Moroccan dish. The dish consists of succulent meatballs, also known as kefta, swimming in a vibrant sauce made with fresh tomatoes, aromatic spices, and farm-fresh eggs. The meatballs are typically made with a mixture of ground beef and lamb, but variations may include chicken, turkey, or even fish. The combination of textures and flavors in this dish is simply irresistible, making it a popular choice for both everyday meals and special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE

Kefta Tajine with Tomatoes and Eggs Recipe image

Provided by TeeSquared

Number Of Ingredients 16

Ingredients

Sauce:
1 lb. kefta
4 tablespoons finely minced cilantro
2 tablespoons finely minced parsley
1 large onion, chopped
2 cloves garlic, minced
2 tsp paprika
1 tsp pepper
1/2 tsp. cinnamon
1/4 tsp. cayenne
1 tsp. cumin
table salt, to taste
1 kg tomatoes, peeled, seeded & chopped
To Finish:
6 eggs
Moroccan or French bread, for serving

Steps:

Form kefta into 1" balls and sauté in oil in a large skillet until well browned. Set aside. Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through. Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove. Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes. Serve with the bread and stay in your zone!

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.

Provided by littleturtle

Categories Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground lamb or 1 lb ground beef
1/2 onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
2 sprigs fresh coriander, finely chopped
2 sprigs flat leaf parsley, finely chopped
2 tablespoons olive oil
1/2 onion, grated
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/8 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup lamb stock or 1 cup beef stock
2 cups squash or 2 cups potatoes, peeled & cut into large chunks
1/2 cup peas
3 eggs, beaten

Steps:

Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
Pour the eggs in in a stream over everything.
Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
Serve warm over couscous, sprinkled with cumin or black pepper if desired.

Tips:

Use fresh, ripe tomatoes for the best flavor. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
Sear the kefta meatballs before adding them to the tajine. This will help them to brown and develop flavor.
Simmer the tajine for at least 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
Serve the tajine with warm pita bread or couscous.
Garnish the tajine with fresh cilantro or parsley.

Conclusion:

Kefta tajine with tomatoes and eggs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, the sauce is rich and tangy, and the eggs add a touch of creaminess. This dish is sure to please everyone at the table.