We discovered this dish on one of our many road trips through Morocco. A shopkeeper shared this bubbling tagine with lamb kefta meatballs and fresh eggs. It’s a simple dish that has become a mealtime favorite.
Berber Omelette
Ingredients
Kefta Meatballs
- 1 lb. Ground lamb or beef
- 1 medium onion finely chopped
- 1 tsp. cumin
- 2 tsp. paprika
- 2 Tbsp. fresh parsley chopped
- 2 Tbsp. fresh cilantro chopped
- 1 tsp. cinnamon
- 2 Tbsp. fresh mint chopped
- 1 tsp. salt
- 1/2 tsp. black pepper ground
Sauce
- 4-5 ripe tomatoes (or approximately 28 oz. canned)
- 4 cloves garlic chopped
- 1 tsp. ground cumin
- 1 small onion chopped
- 1 Tbsp. butter
- 4 large eggs
- 1 Tbsp. fresh parsley chopped
- 1 pinch cayenne pepper (if desired)
Instructions
- Combine all ingredients for the kefta meatballs in a large bowl. When well-combined, shape into 1-inch balls.
- Heat 1/2 cup of water with 1 Tbsp. butter in a saucepan until boiling. Add meatballs and poach until cooked through. Remove meatballs from pan and discard any remaining liquid.
- To make the sauce, melt butter and cook onions and garlic over medium heat until softened.
- Add tomatoes, cumin and pinch of cayenne pepper (if desired) and simmer until sauce begins to thicken.
- Break four eggs over the top of the sauce. Cover the sauce pan and simmer gently until the whites are set. The yolks should still be somewhat runny.
- Garnish with parsley before serving.