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Le Chaudron recipe

Tajine kefta

Moroccan meatball tagine with eggs

⏱ 50 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)mixed ground meathalf beef, half lamb
  • 8whole eggs
  • 800 g (28 oz)canned crushed tomatoes
  • 3yellow onions
  • 6 clovesgarlic
  • 1large bunch of fresh cilantro
  • 1large bunch of flat-leaf parsley
  • 1 tbspground cumin
  • 1 tbspsweet paprika
  • 1 tspground cinnamon
  • 1 tspras el hanout
  • 1 tspcayenne pepper
  • 1 tspground ginger
  • 5 tbspextra-virgin olive oil
  • 200 ml (¾ cup)chicken stock
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) mixed ground meat half beef, half lamb
  • 8 whole eggs
  • 800 g (28 oz) canned crushed tomatoes
  • 3 yellow onions
  • 6 cloves garlic
  • 1 large bunch of fresh cilantro
  • 1 large bunch of flat-leaf parsley
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1 tsp ground cinnamon
  • 1 tsp ras el hanout
  • 1 tsp cayenne pepper
  • 1 tsp ground ginger
  • 5 tbsp extra-virgin olive oil
  • 200 ml (¾ cup) chicken stock
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 clay tagine, 30 cm / 12 in (or a large cast-iron skillet)1 large bowl (for the meatballs)1 chef’s knife1 wooden spoon1 oven (optional, for finishing)Medium saucepanRas el hanoutBlack peppercorns

03 — Method

  1. KEFTA TAGINE is a Moroccan family classic: meatballs simmered in spiced tomato sauce with eggs poached on top.
  2. Peel 1 yellow onion and chop it VERY finely (2 mm / 1/16 in dice) so the meatballs stay tender. Thinly slice the other 2 onions for the sauce.
  3. Remove the germ from 4 garlic cloves and chop VERY finely. Finely chop half the large bunch of cilantro and half the parsley. Keep the rest for garnish.
  4. Make the KEFTAS in the large bowl: combine the ground meat, finely chopped onion, 2 chopped garlic cloves, herbs, ground cumin, sweet paprika, ground cinnamon, ras el hanout, ground ginger, salt and pepper. Knead vigorously for 5 minutes.
  5. With damp palms, roll even 3 cm (1¼ in) MEATBALLS, about 30 per kilo (2¼ lb). This size is KEY for even cooking.
  6. Heat 5 tbsp extra-virgin olive oil in the clay tagine over medium heat. Cook the 2 sliced onions 8 minutes until golden. Add the remaining garlic and cook 1 minute.
  7. Stir in the 800 g (28 oz) tomatoes, chicken stock, cayenne, salt and pepper. Bring to a simmer and gently add the meatballs. Cook 25 minutes, covered, over low heat, stirring gently so they don't break.
  8. Gently CRACK the 8 eggs over the top without mixing them in. Cover and cook 5 more minutes until the whites are set and the yolks still runny. Sprinkle with herbs and serve.

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CategoryMain dishes