Moroccan Kefta and Egg Tajine by @tukoneparis

30 min
Medium

2 servings

🫒

15 ml

Olive Oil

🧅

75 g

Onion

🧂

1.5 g

Salt

🧄

6 g

Garlic

🍅

300 g

Tomato

🌶️

0.5 g

Pepper

🫑

1 g

Paprika

🟤

1 g

Cumin

🥩

340 g

Kefta

🥚

100 g

Eggs

🌿

8 g

Fresh Herbs

🍞

160 g

Bread

Preparation Steps

  1. Step 1/11

    Finely chop the onion and garlic, then grate the tomatoes into a bowl.

    onion
    garlic
    tomato
    🔪knife
    🪵cutting board
    🧀grater

  2. Step 2/11

    Heat 1 tbsp olive oil in a covered pan over medium heat, then add the chopped onion and garlic.

    olive oil
    onion
    garlic
    🥄wooden spoon
    🥄measuring spoon

  3. Step 3/11

    Cook the onion and garlic for 2 minutes, stirring until fragrant and softened.

    🥄wooden spoon

  4. Step 4/11

    Add the grated tomatoes, salt, black pepper, and paprika to the pan, then stir until combined.

    tomato
    salt
    black pepper
    paprika
    🥄wooden spoon
    🥄measuring spoon

  5. Step 5/11

    Cover the pan and simmer the tomato sauce for 10 minutes over medium-low heat.

  6. Step 6/11

    Add the prepared kefta meatballs to the tomato sauce, then spoon sauce over them.

    prepared kefta meatballs
    🥄wooden spoon

  7. Step 7/11

    Cover the pan and cook the kefta meatballs for 10 minutes, until cooked through.

    prepared kefta meatballs

  8. Step 8/11

    Stir the ground cumin into the finished sauce, then sprinkle the fresh herbs over the kefta.

    ground cumin
    fresh herbs
    🥄wooden spoon
    🥄measuring spoon

  9. Step 9/11

    Crack 2 eggs over the kefta and sauce, then cover the pan.

    eggs

  10. Step 10/11

    Cook the eggs for 3 minutes, until the whites are set and the yolks remain runny.

    eggs

  11. Step 11/11

    Serve directly from the pan with bread, then scoop up the sauce, kefta, and eggs.

    bread

Composition

Ingredients

Types

Oil, Vegetables, Herbs and Spices, Eggs and Dairy, Herbs, Grains and Cereals

Ingredients

Olive oil, Onion, Salt, Garlic, Tomato, Pepper, Paprika, Cumin, Kefta, Eggs, Fresh herbs, Bread

Allergens

Eggs, Gluten

Dietetics

Dietary regimen

Halal, High Protein

Calories

560 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 45g, Fat: 27g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 780mg, Sodium: 680mg, Calcium: 110mg

Vitamins

Vitamin A: 180µg, Vitamin C: 22mg, Vitamin B12: 2.3µg, Vitamin D: 2.2µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

grater, knife, cutting board, wooden spoon, measuring spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-Pan Meal

Occasions

Dinner, Lunch, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@tukoneparis

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Saucy, Tender, Runny, Soft

Flavors

Savory, Tomatoey, Spiced, Earthy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze the kefta and tomato sauce without eggs,Use a freezer-safe airtight container,Cook fresh eggs after reheating)