Eggs & Keftas Tajine

Tajine de keftas aux oeufs - Mare Nostrum Paris

For us, egg and kefta tajine is THE comfort food.

No need to introduce this dish: meatballs with spices, crushed tomatoes and eggs, cracked at the last moment as a final touch.

It is as well a dish for a sunday with famil to feed a large table, as for a quick dinner for two.

In short, easy, fast, nourishing: what more?

Let's start !


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Portions: 6 - Prep : 15 min - cooking : 40min


  • A pot or a tajine plate


  • 500 g ground meat
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 onion
  • 1 small parsley bouquet
  • 2 cans of peeled tomatoes
  • 1 garlic clove
  • 4 eggs



Prepare the keftas by mixing the minced meat with 1 tsp cumin, 1 tsp paprika, half the finely chopped parsley, half the finely chopped onion and one egg.

Make balls of the same size in the palm of your hand.

Heat a little olive oil in the tajine and brown the keftas on all sides: the idea is to color them, not to cook them to heart. Reserve the meatballs.

In the same tajine, brown the garlic, remaining chopped onion and tomatoes for 15 minutes.

Put the meatballs in the tajine, cover and cook on low heat until the meatballs are cooked through (about 10 min).

Remove the tajine lid and using a spoon, form wells in between the keftas in which you will break the eggs. Cover the tajine and cook for about ten minutes. The idea is that the egg whites are cooked but the yolk is still runny.

Cover with remaining chopped parsley and serve hot!


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keftas aux oeufs4

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