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Easy Eggs and Kafta Tagine

Eggs & Kafta Tagine is extremely popular. It’s made often in Morocco and everyone looks forward to it. The combination of egg, tomato sauce and meatballs is always mind blowing. You’d be hard-pressed to find someone who wouldn’t like this dish.
Course Dinner/Lunch
Cuisine Moroccan
Keyword 30 minutes, Burger recipe, Eggs, Kafta, Tagine
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3 servings
Calories 440kcal
Author Idriss




  • 2 cups freshly diced tomatoes
  • 1 tbsp tomato paste
  • 1 medium onion
  • 1 tbsp olive oil
  • 1/2 cup minced parsley
  • 3 large eggs
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • salt & pepper to taste


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.

Serving options

  • 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.


Serving: 1serving | Sugar: 6g | Fiber: 3g | Calories: 440kcal | Saturated Fat: 6g | Fat: 20g | Protein: 54g | Carbohydrates: 11g