Entree: Morocco – Rif Mountains – كفتة مكاورة ➤ Kefta Mkaouara (Moroccan spiced meatballs braised in a tomato sauce and finished with baked eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 large egg, approx. 1.8 oz (50 g) for the kefta mixture
- 1/4 cup (30 g) plain breadcrumbs
- 1 medium onion, finely grated, about 6 oz (170 g)
- 3 cloves garlic, minced
- 1/2 cup (30 g) fresh parsley, chopped
- 1/2 cup (30 g) fresh cilantro, chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 28 oz (800 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) water or low-sodium broth
- 1 tbsp (15 ml) lemon juice
- 4 large eggs, approx. 7 oz (200 g) total
- 1 tsp (5 ml) harissa or a pinch of smoked paprika (optional)
- 1/4 cup (60 ml) water for adjusting sauce consistency (if needed)
- Fresh cilantro or parsley leaves for garnish

Instructions

1. In a large bowl combine the ground lamb, 1 large egg, breadcrumbs, grated onion, half the minced garlic, parsley, cilantro, cumin, paprika, cinnamon, cayenne, salt, and pepper. Mix gently until just combined; do not overwork.
2. Shape the mixture into small meatballs about 1 to 1 1/4 inch (25–30 mm) diameter (about 20–24 meatballs). Keep them compact so they hold in the sauce.
3. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or tagine over medium-high heat. Brown the meatballs in batches, 2–3 minutes per side, until sealed and lightly browned; they will finish cooking in the sauce. Transfer meatballs to a plate.
4. In the same pan add remaining 1 tbsp (15 ml) olive oil and the remaining garlic; sauté 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1/2 cup (120 ml) water or broth, lemon juice, and harissa if using. Bring to a gentle simmer and season to taste with salt and pepper.
5. Return the kefta to the sauce, nestling meatballs into the tomatoes. Simmer gently, uncovered, for 12–15 minutes until meatballs are cooked through and sauce has concentrated. Add small amounts of additional water (1/4 cup/60 ml) if sauce becomes too thick.
6. Make four small wells in the sauce and crack one egg into each well. Cover the pan and cook on low heat 5–8 minutes, or until egg whites are set but yolks remain slightly runny, or cook longer to desired doneness.
7. Drizzle with a little olive oil, sprinkle with remaining chopped parsley or cilantro, and serve directly from the tagine or skillet with crusty bread, flatbread, or couscous to soak up the sauce.