Kefta Tagine

Ingredients

• 1 pound ground beef
• 0.5 cup onion – finely grated
• 0.25 cup parsley – finely chopped
• 0.25 cup cilantro – finely chopped
• 1 clove garlic – minced
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 3 tbsp olive oil
• 3 cloves garlic – minced
• 28 ounces canned whole peeled tomatoes – crushed by hand
• 1 tbsp tomato paste
• 0.5 cup water
• 1 tsp paprika
• 1 tsp ground cumin
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 0.25 tsp black pepper
• 4 large eggs
• cilantro – chopped (for serving)

Instructions

1. Combine the ground beef, grated onion, parsley, cilantro, 1 minced garlic clove, 1 tsp paprika, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper in a bowl. Mix gently just until evenly seasoned, then roll into 1-inch meatballs (about 20–24).
2. Heat the olive oil in a tagine or deep, lidded skillet over medium heat. Add the remaining 3 minced garlic cloves and cook until fragrant, 30–60 seconds.
3. Stir in the crushed tomatoes with their juices, tomato paste, water, 1 tsp paprika, 1 tsp ground cumin, cayenne pepper, 1 tsp salt, and 0.25 tsp black pepper. Bring to a lively simmer, then cover and cook 10 minutes to meld and slightly thicken.
4. Nestle the meatballs into the sauce in a single layer. Reduce heat to medium-low, cover, and simmer until the meatballs are cooked through and the sauce is thickened with a light sheen of oil on top, 12–15 minutes; gently shake the pan once or twice instead of stirring to keep the meatballs intact.
5. Make 4 small wells in the sauce and crack an egg into each. Cover and cook until the whites are just set and the yolks are still runny, 4–6 minutes (or to desired doneness).
6. Taste the sauce and adjust seasoning if needed. Scatter the chopped cilantro (for serving) over the top and serve hot directly from the tagine with bread alongside.