Kefta, Tomato & Egg Tagine  LoadingAdd to Favourites list

Green List 40 min 4 servings


326 Kcal
20g Fat
10g Carbs
7g Net Carbs
6g Sugars
32g Protein


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


  1. Prepare the meatballs. Mix the minced beef with onion, garlic, cumin, paprika, turmeric, 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!

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

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