Kefta, Tomato And Egg Tagine

40 min 4 servings


326 Kcal
20.1g Fat
10.1g Carbs
7g Net Carbs
6g Sugars
31.7g Protein

This is one of the most popular tagines in Morocco. Made with beef meatballs (also called kefta), tomatoes, and eggs. You can make this in a simple pan at home. I regularly make it for my kids and they absolutely love it. It takes about 20 minutes to make, and they like helping me roll the meatballs.


  • 2 pounds or 450g of ground beef
  • 4 eggs
  • 4 large tomatoes roughly chopped or a 400g / 14oz can of chopped tomatoes
  • 1 onion finely chopped
  • 2 cloves of garlic
  • 2 teaspoon of paprika
  • 2 teaspoon of cumin
  • 2 teaspoon of turmeric
  • 2 tablespoon of chopped fresh coriander
  • 1 tbsp of olive oil
  • salt and pepper to taste


  1. Prepare the meatballs. Mix the minced beef with 1/2 onion chopped finely, 1 grated clove of garlic, 1 teaspoon of cumin, 1 tsp of paprika, 1 tsp of turmeric, 1 tbsp of coriander, salt, and pepper. I like to do this with my hand and roll the mince into medium-sized meatballs.
  2. Heat a pan. Add a good amount of olive oil and brown the meatballs on high to medium heat for a couple of minutes. Do not cook them fully and set aside.
  3. In the same pan, fry the remaining onions and one garlic clove, grated or finely chopped. Once soft, add tomatoes and spices. Season and cook for about 5 minutes on medium heat. Add the meatballs back, cover the pan and cook for about 3 min on medium heat.
  4. Finally, add the eggs and cover again until they are cooked to your taste. I like mine a little runny.
  5. Sprinkle coriander and serve.
  6. I like to eat this on its own or maybe with sliced avocado on the side. My children love it with bread, Moroccan style! Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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