Best 3 Kefta Tajine With Tomatoes And Eggs Recipes

**Journey into the Culinary Delights of Kefta Tajine: A Moroccan Masterpiece**

Prepare your taste buds for a tantalizing adventure as we delve into the realm of Kefta Tajine, a quintessential Moroccan dish that embodies the essence of North African cuisine. This savory tajine, a traditional earthenware cooking pot, is a symphony of flavors and textures that will leave you captivated from the first bite. From the succulent kefta meatballs, lovingly crafted with a blend of minced lamb or beef, herbs, and spices, to the vibrant medley of tomatoes, peppers, onions, and fragrant spices, each ingredient contributes to the harmonious balance of this culinary masterpiece. As the tajine simmers gently over a low flame, the kefta meatballs absorb the rich, flavorful broth, while the vegetables soften and meld together, creating a tapestry of textures and colors. And let's not forget the crowning glory – perfectly poached eggs, nestled amidst the aromatic sauce, adding an extra layer of richness and indulgence. This delectable dish is a testament to the culinary prowess of Moroccan cuisine, showcasing the vibrant flavors and the intricate interplay of spices that define this rich culinary heritage. So, gather your ingredients, fire up your stove, and embark on a culinary journey to the heart of Morocco with our collection of mouthwatering Kefta Tajine recipes.

Here are our top 3 tried and tested recipes!

KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE

Kefta Tajine with Tomatoes and Eggs Recipe image

Provided by TeeSquared

Number Of Ingredients 16

Ingredients

Sauce:
1 lb. kefta
4 tablespoons finely minced cilantro
2 tablespoons finely minced parsley
1 large onion, chopped
2 cloves garlic, minced
2 tsp paprika
1 tsp pepper
1/2 tsp. cinnamon
1/4 tsp. cayenne
1 tsp. cumin
table salt, to taste
1 kg tomatoes, peeled, seeded & chopped
To Finish:
6 eggs
Moroccan or French bread, for serving

Steps:

Form kefta into 1" balls and sauté in oil in a large skillet until well browned. Set aside. Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through. Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove. Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes. Serve with the bread and stay in your zone!

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.

Provided by littleturtle

Categories Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground lamb or 1 lb ground beef
1/2 onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
2 sprigs fresh coriander, finely chopped
2 sprigs flat leaf parsley, finely chopped
2 tablespoons olive oil
1/2 onion, grated
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/8 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup lamb stock or 1 cup beef stock
2 cups squash or 2 cups potatoes, peeled & cut into large chunks
1/2 cup peas
3 eggs, beaten

Steps:

Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
Pour the eggs in in a stream over everything.
Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
Serve warm over couscous, sprinkled with cumin or black pepper if desired.

MOROCCAN KEFTA AND EGGS TAGINE WITH TOMATOES, ONIONS AND OLIVES

Moroccan Kefta and Eggs Tagine With Tomatoes, Onions and Olives image

This is Moroccan kefta (meatballs) and eggs at their best - with caramelized onions, saucy tomatoes and tangy olives. The idea to caramelize the onions came from a recipe in Kitty Morse's Cooking at the Kasbah. If short on time, skip the caramelizing and cook the onions and tomatoes just long enough to soften. Or, omit the kefta and increase the eggs to 8 or 9 for a fabulous meatless omelet. Cooking time is for preparation in a skillet. I used a non-stick skillet to cook the onions, tomatoes and kefta, and then transferred everything to a pre-heated tagine to cook the eggs and serve directly from the dish. Delicious!

Provided by Annacia

Categories Meatballs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

8 ounces ground beef or 8 ounces lamb
1/2 teaspoon salt (to taste)
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon black pepper (to taste)
1 large onion, finely chopped
3 tablespoons olive oil
1 teaspoon sugar
handful of green pitted olive (coarsely chopped or sliced)
4 medium tomatoes, peeled, seeded and chopped
1 small handful of chopped cilantro
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
6 large eggs
salt
cumin
chopped cilantro

Steps:

Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.
Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.
Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
Dust the top of the cooked eggs with cumin and salt to taste, garnish with the chopped cilantro, and serve.

Nutrition Facts : Calories 363.2, Fat 26.2, SaturatedFat 7.1, Cholesterol 317.6, Sodium 734.1, Carbohydrate 10.5, Fiber 2.4, Sugar 6.2, Protein 21.6

Tips:

For the best flavor, use fresh, ripe tomatoes. If you can't find ripe tomatoes, you can use canned tomatoes instead. Just be sure to drain them well before using.
If you don't have a tajine, you can use a large skillet or Dutch oven instead. Just be sure to cover the pot so that the kefta cooks through.
If you want a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.
This dish is best served with rice or couscous.
You can also add other vegetables to the tajine, such as potatoes, carrots, or zucchini.

Conclusion:

Kefta tajine with tomatoes and eggs is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover kefta. The combination of the savory kefta, the tangy tomatoes, and the creamy eggs is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give kefta tajine with tomatoes and eggs a try. You won't be disappointed!