Moroccan Kefta Tagine with Couscous

Tender lamb-and-beef kefta simmer in spiced tomato sauce, then share the pan with gently set eggs; serve over fluffy couscous with crisp pita chips.

65 min

4 servings

Kefta meatballs and gently set eggs sit in tomato sauce beside couscous and crisp pita chips.

Ingredients

1 lb ground lamb

1 lb ground beef

1 small yellow onion, grated and squeezed dry

3 garlic cloves, finely grated

1/4 cup chopped cilantro

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground coriander

1/4 tsp ground cinnamon

2 tsp kosher salt

1/2 tsp ground black pepper

2 tbsp olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1 tbsp tomato paste

1 can (28 oz) crushed tomatoes

1 cup water

4 large eggs

1 1/2 cups couscous

1 1/2 cups water for couscous

1 tbsp unsalted butter

1/4 cup chopped flat-leaf parsley

4 pita breads

Equipment

Tagine or wide lidded skillet · Small dry skillet · Small saucepan · Heatproof bowl · Fork

Keep the simmer gentle

A quiet bubble cooks the kefta through without breaking them apart and gives the eggs time to set evenly.

Serve the eggs promptly

Bring the covered pan to the table just after the whites set so the yolks stay soft for the couscous.

Toast and shape

01. Toast pita wedges in a dry skillet over medium heat, turning until crisp and spotted with gold; set aside uncovered so they stay crunchy.

02. Mix lamb, beef, squeezed grated onion, garlic, cilantro, cumin, paprika, coriander, cinnamon, salt, and pepper gently, then shape into evenly sized meatballs.

Brown and build flavor

03. Brown the kefta in olive oil in batches, turning several sides; move them to a plate before the centers cook through.

04. Soften diced onion in the same pan, then stir in minced garlic and tomato paste until fragrant and brick red.

Simmer and steam

05. Add crushed tomatoes, water, and salt; nestle in the meatballs and simmer covered until cooked through and the sauce lightly thickens.

06. Pour boiling water over couscous, cover until tender, then fluff with butter while the sauce finishes.

Set the eggs

07. Make four wells in the gently bubbling sauce, add an egg to each, cover, and cook until whites are opaque but yolks stay soft.

Serve from the pan

08. Finish with parsley and spoon the kefta, sauce, and eggs over couscous; serve at once with pita chips for scooping.