Morocco · Beef · No. 402
Moroccan-Style Kefta Mkaouara (Spiced Meatball and Egg Tagine)
A single portion of Moroccan cooking, ready in 29 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Mix the beef mince with the grated onion, garlic, cumin, cinnamon and half the herbs. Season and shape into small meatballs.
- 2
Heat the oil in a frying pan, add the tomatoes and paprika, and simmer for 5 minutes.
- 3
Nestle the meatballs into the sauce, cover and simmer for 10–12 minutes, turning occasionally, until cooked through.
- 4
Make a small well in the sauce, crack in the egg, cover and cook for 3–4 minutes until the white is set but the yolk still soft.
- 5
Scatter with the remaining herbs and serve with the crusty bread for dipping.
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