About This Dish
One of Morocco's most comforting and accessible dishes, found in every roadside eatery and home kitchen. Hand-seasoned ground beef or lamb meatballs are simmered in a richly spiced tomato and onion sauce until the flavors meld together, then eggs are cracked directly into the bubbling sauce and gently poached. Served straight from the tagine pot with plenty of crusty bread for dipping, this is the ultimate Moroccan comfort food. The dish is quick enough for a weeknight dinner yet impressive enough for guests, making it a true everyday staple across all regions of Morocco.
Ingredients
- 500 g Ground beef or lamb
- 6 medium Ripe tomatoes, grated
- 1 large Onion, finely grated
- 4 Eggs
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Fresh cilantro, chopped
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Cayenne pepper (optional)
- 2 tbsp Olive oil
Instructions
- 1
Mix ground meat with half the parsley, half the cilantro, cumin, salt, pepper, and a pinch of cayenne. Form into small walnut-sized meatballs.
- 2
Heat olive oil in a tagine or skillet. Add grated onion and garlic, cook for 5 minutes until softened.
- 3
Add grated tomatoes, paprika, remaining cilantro, and a pinch of salt. Simmer for 15 minutes until sauce thickens.
- 4
Nestle the meatballs into the sauce in a single layer. Cover and cook for 10 minutes.
- 5
Make 4 small wells in the sauce between the meatballs. Crack an egg into each well.
- 6
Cover and cook for 4-5 minutes until egg whites are set but yolks are still runny.
- 7
Garnish with remaining fresh parsley and serve immediately with khobz bread.
Tips & Tricks
- Do not over-handle the meat when forming meatballs — a light touch keeps them tender.
- Grating tomatoes on a box grater is the traditional method and gives the smoothest sauce.
- For extra flavor, add a teaspoon of ground cumin to the tomato sauce as well.
- Cover with a glass lid if possible so you can monitor the eggs without lifting the cover.