Moroccan · Main course
Oujda Spiced Kefta with Tomato
From Oujda, near the Algerian border, a kefta dish reflecting the region's love of bolder, hotter spicing — spiced meatballs simmered in a garlicky tomato sauce lifted with cumin, caraway and a good hit of chilli, often finished with eggs poached on top. It carries the eastern Moroccan and Algerian border flavours in every bite.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g minced beef or lamb
- 1 onion, grated, and 1 bunch parsley, chopped
- 1 tbsp cumin, 1 tsp caraway, 1 tsp paprika, 1/2 tsp chilli
- For the sauce: 4 tomatoes grated, 4 garlic cloves, 1 tbsp harissa, 1 tsp cumin
- 4 eggs (optional)
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Make the kefta
Knead the mince with the grated onion, parsley, cumin, caraway, paprika, chilli, salt and pepper, then roll into small meatballs.
- 2
Make the sauce
Fry the garlic in oil, add the grated tomato, harissa and cumin and cook 10 minutes to a thick, spicy sauce.
- 3
Simmer the kefta
Slide the meatballs into the sauce and simmer 15 minutes, turning, until cooked through and the sauce is rich.
- 4
Add eggs
Crack the eggs over the top, cover and cook a few minutes until just set, then serve with bread.
Chef's tips
- Caraway alongside cumin is the eastern signature — it gives a warmer, more aromatic sauce.
- Keep the sauce thick so it clings to the meatballs and the eggs poach rather than boil.
Frequently asked questions
Why is Oujda food spicier?
Its position on the Algerian border means eastern Moroccan cooking shares Algeria's love of harissa, caraway and bolder heat.
Can I leave out the eggs?
Yes — the kefta in spicy tomato sauce is complete on its own; the eggs make it a heartier one-pan meal.