Kefta tagine with eggs
Nutrition per serving
A sociable Moroccan tagine: spiced meatballs simmered in a tomato sauce, with eggs poached right in it. Complete, fragrant and comforting, it is made for sharing.
Preparation: 20 min | Cooking: 30 min | Servings: 4 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 409 kcal · 38 g protein · 9 g carbohydrate · 24 g fat
Ingredients
- 500 g minced beef
- 4 eggs
- 2 tins of chopped tomatoes
- 1 onion
- 1 tsp cumin
- 1 tsp paprika
- 1 bunch of coriander
Method
- Shape the keftas (spiced meatballs) and brown them.
- Make a tomato sauce with the onion and spices.
- Simmer the keftas in the sauce for 15 minutes.
- Crack the eggs on top, cover and poach for 6 minutes.
Nutritional benefits
Minced beef and eggs together provide complete, filling protein, while the tomato sauce adds lycopene and fibre. A sociable one-pan meal, this kefta tagine with eggs is complete and balanced, to be shared straight from the dish. Naturally gluten-free.
Variations and substitutions
- With lamb or turkey.
- Spicier: add harissa or chilli.
- With peppers in the sauce.
- Served with bread for mopping up the sauce.
Storage and making ahead
The sauce and keftas keep for 3 days; add the eggs when reheating.
💡 Good to know
Cover the pan to poach the eggs: the steam sets the whites while keeping the yolks runny.
Read also
Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.
Foods in this recipe: minced beef · eggs · tomatoes · onion · cumin.
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