Meatball Tagine with Eggs, otherwise known as Kefta Mkaouara, is like a Moroccan version of shakshuka.
Small beef or lamb meatballs are simmered in a spicy tomato sauce, before eggs are added, during the last few minutes of cooking, to the top of the dish. This high-protein dish, which is traditionally eaten with crusty Moroccan bread or baguette, is traditionally eaten for breakfast but can be enjoyed anytime of day.
For those who have made meatballs before and are aware of how time consuming they can be, you will be pleased to know that the meatballs to make Kefta Mkaouara are infact easy to make and because they are small do not require frying before adding to the sauce.
The below recipe from Cooking With Alia is an easy dish to make, and requires few key ingredients including beef mince, onions, garlic, paprika, cumin, salt, chilli powder, fresh tomatoes, and fresh coriander/cilantro.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyle including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com