Dishes & the table
What is kefta tagine?
- Name
- Kefta mkaouara
- Meatballs
- Spiced minced beef or lamb
- Sauce
- Garlicky tomato, cumin, paprika
- On top
- Eggs poached in the sauce
Quick answer
Kefta tagine (kefta mkaouara) is a tagine of spiced minced-meat meatballs — beef or lamb seasoned with cumin, paprika, onion, parsley and coriander — simmered in a garlicky, spiced tomato sauce, usually with eggs cracked on top to poach in the sauce near the end. It's hearty, savoury, family comfort food, eaten straight from the dish with bread to scoop up the sauce, meatballs and softly set egg. Simple, satisfying and beloved, it's a staple of home cooking and casual eateries.
Spiced meatballs in tomato
Kefta tagine starts with kefta — minced beef or lamb worked with grated onion, chopped parsley and coriander, and warm spices: cumin, sweet paprika, black pepper, sometimes a little cinnamon or hot paprika. The meat is rolled into small meatballs and simmered in a bright, garlicky tomato sauce seasoned with the same spice family, until the meatballs are tender and the sauce has reduced and deepened. It's a robust, savoury, tomatoey dish — closer to comfort food than to the more elaborate sweet-savoury tagines.
The full name, kefta mkaouara, refers to this meatball-in-tomato preparation. It's quick by tagine standards, unpretentious, and a firm family favourite.
The egg on top
The signature flourish is the eggs: near the end of cooking, one or more eggs are cracked directly onto the bubbling sauce and left to poach in the tagine until the whites set and the yolks stay soft. The runny yolk enriches the tomato sauce and makes the dish feel indulgent. Not every version includes eggs, but the egg-topped kefta tagine is the classic and most-loved rendition.
It's the kind of dish that turns a handful of humble ingredients — mince, tomatoes, eggs, spices — into something genuinely satisfying, which is a hallmark of everyday Moroccan cooking.
How it's eaten
Kefta tagine is eaten the classic way: served hot in its dish, with lots of bread to scoop the sauce, meatballs and egg (there's no cutlery required if you don't want it — see eating with your hands). The sauce, egg and bread together are the whole joy of it. It's a common, affordable menu item at casual restaurants and a frequent home dinner.
Because it's mild and familiar-tasting, it's also a good choice for children (see Moroccan foods kids like). For the classic lemon-and-olive tagine, see chicken tagine with preserved lemon and olives.
Related questions
What is kefta made of?
Minced beef or lamb mixed with grated onion, parsley, coriander and warm spices like cumin, paprika and pepper, then rolled into small meatballs. It's used in tagines, on skewers and in sandwiches.
Does kefta tagine always have eggs?
Not always, but the egg-topped version is the classic. Eggs are cracked onto the simmering tomato sauce near the end and poached until the whites set and the yolks stay soft.
Is kefta tagine spicy?
It's warmly spiced with cumin and paprika but not chilli-hot by default. Any real heat comes from added hot paprika or harissa on the side, so it's generally mild and family-friendly.
How do you eat kefta tagine?
Hot from the dish, with plenty of bread to scoop up the meatballs, tomato sauce and poached egg. It's classic communal comfort food, best eaten straight from the tagine.