Kefta and Eggs

For big appetites.


Serves 4

Preparation Time

Cook time

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For the Kefta:

  • 500g lamb’s minced meat
  • 1 large onion
  • ½ bunch of coriander
  • 6 mint leaves
  • 1 teaspoon mild chilli powder
  • 1 pinch allspice
  • 1 pinch ground cinnamon
  • ½ teaspoon ground cumin seed
  • 1 tablespoon olive oil

For the Tomato Sauce:

  • 250g tomatoes
  • ½ bunch of flat-leaf parsley
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper
  • 4 eggs


Chop the onion, coriander, mint leaves and parsley for the sauce separately.

Immerse the tomatoes for 30 seconds in boiling water, remove the skins and cut them into small dice.

In a shallow dish, mix the minced meat with half the chopped onion, the coriander, mint, paprika powder, allspice, cinnamon and cumin. Season with a pinch of salt.

With wet hands, form small balls from the meat mixture. Heat 1 tablespoon of oil in the tagine base and fry the meatballs quickly at medium heat on all sides until brown. Take them out of the tagine and put them aside.

Heat the tablespoon of olive oil for the sauce in the tagine and fry the remaining half of the onion at low heat until transparent. Add the diced tomato, ginger, cumin, parsley and 100ml of water and season with salt and pepper. Let the sauce boil gently for 20 minutes.

Lay the meatballs in the sauce, place on the lid and leave them to simmer over a low-medium heat for 20 minutes. Reduce the heat to very low, break the eggs separately and apart from each other into the sauce. Replace the lid and continue to cook for 5 minutes until the eggs are done. Serve the tagine immediately.