Moroccan Meatballs (Kefta Tagine) (Page 3 ) | March 5, 2025

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Adding the eggs (optional):
Make 3 or 4 indentations in the sauce between the meatballs with a spoon. Crack an egg into each indentation. Cover and cook for another 10-15 minutes, until the whites are set and the yolks are cooked to your liking (usually still runny).

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Serving:
Garnish with parsley or coriander. Serve immediately with warm, crusty bread or couscous, and a drizzle of extra virgin olive oil. You can also add green olives for extra flavor.

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Enjoy your meal!

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