This post is sponsored by Get Cracking.
Eat eggs anytime with this Moroccan Eggs & Kafta Tagine; a staple
recipe to have under your belt. Learn how to make this popular dish with our step-by-step instructions and tool substitutes.
What is a Tagine ?
Tagines are terra cotta (clay) dishes that are used a lot in North-African cuisine. The cover of a Tagine is either shaped like a dome or like a cone. We have a dome shaped one. The base of a Tagine is usually wide and shallow, although some Tagines are a little more deep. While Tagines can be made using ceramic, the clay ones are intentionally crafted to withstand long cooking sessions on low heat.
People in Morocco often use Tagines because they tend to develop a unique flavour over time. They smell good and are beautiful.
Do you have to use a Tagine to make this recipe? The short answer is, no. You can use a skillet, a cast iron pan or a covered casserole. Just make sure that your cooking vessel has a cover that can trap the steam in. Is it worth getting a Tagine to make this recipe? Absolutely.
The Eggs and Kafta Tagine that we are going to make today is probably one of the most popular dishes in North-Africa. There is something about the mixing of sauce, Kafta and perfectly poached eggs that make people fall in love with this dish.
Every part of this Tagine is absolutely essential
Sure, you could make it without the meat, but you’ll be missing out, big time. Some may also choose to forgo the eggs, but we strongly dissuade this, as again… You will be missing out, big time.
Eating eggs any time is not as bizarre as you might imagine. Consider this: eating eggs for breakfast only… is pretty much a North-American thing. True, eggs are associated with breakfast in a lot of other places, however, eggs are a super versatile and inexpensive protein that limiting them to just breakfast is a net loss.
This Tagine, being one of the most popular recipes in North-Africa, goes to show goes that eggs are really more of an anytime of the day food.
What is Kafta ?
Here is what you will need:
- Ground meat: beef, or lamb, or chicken or pork. Whatever you have on hand will do.
- Herb: 1/4 cup chopped parsley.
- Minced onion: 1 medium onion. White onions work best.
- Spices: 1/2 tsp cumin, 1 tsp paprika and 1/2 tsp turmeric.
We highly recommend using a food processor to get the mixture right. Start by adding your onions and parsley. Pulse for about 10 seconds. Then, add in your spices (cumin, paprika, turmeric and salt) and pulse again.
At this point, you may want to add your meat into the food processor, or mix it by hand. It’s your call. We highly recommend adding it to the food processor and blending until you get a smooth mixture. It’ll make for a much smoother meatball. Trust us on this.
If you don’t have a food processor: We did not own a food processor for a very long time. It’s all good. You can make this recipe by hand & here is what you need to do: Use a box grater to grate your onions. Do your best to mince your parsley with a large & sharp knife as finely as you can. Mix all of the ingredients together. Your meatballs are still going to be fantastic. We made our Kafta like this for ages. Tools like a food processor only speed up the process & ensure that everything is evenly & thinly minced.
Divide your meat mixture and shape into meatballs. We like ours to be around 1” in diameter. But that’s just us. The important thing is that your meatballs are not different sizes and shapes. Very important.
Easy Eggs and Kafta Tagine
Make your Kafta
- We highly recommend using a food processor to get the mixture right. Start by adding your onions and parsley. Pulse for about 10 seconds. Then, add in your spices (cumin, paprika, turmeric and salt) and pulse again.
- Add your meat into the food processor, or mix it by hand. It’s your call. We highly recommend adding it to the food processor and blending until you get a smooth mixture. It’ll make for a much smoother meatball. Trust us on this.
- Divide your meat mixture and shape into meatballs. We like ours to be around 1” in diameter. But that’s just us. The important thing is that your meatballs are not different sizes and shapes. Very important.
Building your tagine
- Heat up your oil on medium heat in your Tagine (or other cooking vessel you are using). Add your minced onion. Cook for 5 to 7 minutes or until onion is translucent. Add diced tomatoes, tomato paste, your parsley and all of your spices. Stir, cover with a lid and lower the heat. Let Your Tagine simmer on low-heat for about 10 minutes.
- Remove the lid and add your meatballs. Once the meatballs are in, cover and let simmer for another 10-12 minutes. Our preference is to place the meatballs all around the edges of the pan/Tagine to reserve the center for the eggs (see the pictures for reference).
- Crack your eggs into a bowl. Remove the lid and carefully place the eggs in the middle of your pan/Tagine. The goal is to poach the eggs in the sauce, thus, once your eggs are in there, avoid stirring anything, altogether. Leave the lid off and cook for 7-8 minutes or until your eggs are cooked to your liking.
- You can serve this with bread. Scoop with bread for ultimate enjoyment. You can also make a meatball and egg sub with these, we absolutely love that option. Also good for left overs, if there are any. Serve on top of couscous, or any other pasta. Another great choice.
- For Low-Carb & Keto eaters. Mashed cauliflower is a great serving option, as is cauliflower rice. Or just eat it as is. Your call.