Moroccan · Breakfast
Kefta & Eggs Breakfast Tagine (Kefta Mkaouara)
Little spiced meatballs simmered in a garlicky tomato sauce, then finished with eggs cracked in to poach, kefta mkaouara is often a lunch but makes a magnificent weekend breakfast served straight from the clay tagine. The cumin-and-paprika meatballs, the reduced tomato and the soft eggs are scooped up together with bread — hearty, spiced and warming.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g minced beef or lamb
- 1 onion, half grated (for meat) half chopped (for sauce)
- 1 tsp cumin, 1 tsp paprika, plus more for the meat
- Small bunch parsley and coriander, chopped
- 2 garlic cloves, crushed
- 800 g tomatoes, grated or chopped
- 4 eggs
- 3 tbsp olive oil
- 1/2 tsp chilli or a little harissa
- Salt and pepper
Method
- 1
Mix the kefta
Combine the mince with grated onion, half the herbs, a teaspoon each of cumin and paprika, salt and pepper. Roll into small marble-sized meatballs.
- 2
Start the sauce
Warm the oil in a tagine or wide pan, soften the chopped onion and garlic, then add the tomatoes, remaining spices, chilli and salt.
- 3
Reduce
Simmer the tomato sauce for 12–15 minutes until thick and jammy, stirring now and then.
- 4
Cook the meatballs
Nestle the kefta into the sauce and simmer for 10 minutes, turning once, until cooked through.
- 5
Add the eggs
Make wells in the sauce and crack in the eggs; cover and cook 4–5 minutes until the whites set and yolks stay soft.
- 6
Serve
Scatter with the rest of the herbs and serve bubbling with warm bread to scoop up meatballs, sauce and egg.
Chef's tips
- Roll the meatballs small so they cook through quickly in the sauce and are easy to scoop with bread.
- Reduce the tomato sauce well before adding the eggs so it is rich, not watery.
- Cover the pan once the eggs are in so they poach in the steam without overcooking the yolks.
Frequently asked questions
Is kefta mkaouara a breakfast or a main?
It is versatile — often a lunch or dinner main, but the egg-topped version makes a popular hearty breakfast or brunch, especially at weekends.
Can I make the sauce ahead?
Yes. Make the meatballs and tomato sauce in advance, then reheat, add the eggs and finish cooking just before serving so the eggs are freshly set.