Moroccan · Main Dishes
Kefta Mkaouara (Beef Kefta with Onion & Egg)
A Casablanca café staple, spiced beef kefta meatballs simmered in a tomato and onion sauce until tender, then finished with eggs cracked directly on top to poach — a heartier cousin to the classic tomato-and-egg breakfast.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g ground beef
- 1 small onion, grated and squeezed dry
- Small bunch parsley and coriander, chopped
- 1.5 tsp cumin, 1 tsp paprika, pinch cayenne
- 1 onion, sliced, for the sauce
- 500 g chopped tomatoes
- 4 eggs
- 3 tbsp olive oil, salt and pepper
Method
- 1
Mix the kefta
Combine the ground beef with the grated onion, herbs, cumin, paprika, cayenne, salt and pepper, and knead well. Shape into small meatballs.
- 2
Build the sauce
Warm the oil in a wide pan, soften the sliced onion, then add the chopped tomatoes and simmer 12–15 minutes to a thick sauce.
- 3
Add the kefta
Nestle the meatballs into the sauce, cover, and simmer gently 10–12 minutes until cooked through.
- 4
Add the eggs
Make small wells among the meatballs and crack in the eggs, cover, and cook a few minutes more until the whites are set and yolks soft.
- 5
Serve
Serve straight from the pan with plenty of bread for scooping.
Chef's tips
- Squeeze the grated onion dry before mixing it into the kefta so the meatballs hold together well.
- Simmer the meatballs gently rather than boiling hard, so they stay tender rather than turning tough.
- Cover the pan while the eggs poach so the tops set through evenly without overcooking the yolks.
Frequently asked questions
What does mkaouara mean?
It refers to this style of kefta cooked in a sauce and finished with eggs on top, distinguishing it from grilled kefta skewers.
Can this be made with lamb instead of beef?
Yes, ground lamb works just as well and is equally traditional, giving a slightly richer flavour to the meatballs.