Meatball Tajine with Eggs


  • Ground Beef (1 pound)
  • Eggs (4-5)
  • Garlic (2 cloves; minced)
  • Onion (1 large onion chopped)
  • Ground cumin (2 teaspoon)
  • Paprika (2 teaspoon)
  • Turmeric Powder (1 teaspoon)
  • Red chili powder/ Cayenne pepper powder (1 tablespoon)
  • Cinnamon powder (a pinch)
  • Crushed Tomatoes (28 oz)
  • Cilantro (A bunch; finely chopped)


In a bowl add the ground beef with 1/4 of the chopped onions and the ground spices (1 teaspoon ground cumin, 1 teaspoon paprika, cinnamon powder) and some salt and pepper and mix it all together. Form small balls (ping pong ball size) with the meat mixture and set it aside.

In a pan add some oil, add the minced garlic and the remaining onions into the pan once the oil is hot. Cook them till the onions have turned translucent.

Add the crushed tomatoes into the pan and mix it and cook it on medium heat. Add the 1 teaspoon ground cumin, 1 teaspoon paprika, red chili powder (you can adjust the quantity based on your spice level), turmeric powder and a small part of the chopped cilantro and give it all a mix. Cook the tomato mixture for 10-15 minutes on medium heat and stirring it occasionally to avoid the tomatoes from sticking to the bottom of the pan.

Taste the tomato sauce to see if its cooked and needs any seasoning and then add the meatballs into the sauce. Cover the pan and cook it for 2-3 minutes. Flip the meatballs and cover and cook for another 2-3 minutes. You can split a meatball to see if it’s cooked all the way through.

Crack in the eggs into the pan and season the eggs with some salt and pepper. Cover and cook till the egg whites have cooked well.

Garnish with cilantro and serve it with french baguette or any bread of choice.


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