Berber Omelette

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

Course: Breakfast, Main Course
Keyword: breakfast, dinner, eggs, kefta, Lamb, main course, meatballs, tagine, tomato

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.

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