Shakshuka - Meatballs and Eggs Tagine

Shakshuka - Meatballs and eggs tagine

Shakshuka is a very common dish in North Africa and Middle East and is originally from a country that has had a persistent passion for eggs and tomatoes. Tunisia.

The Moroccan version of the shakshuka includes kefta meatballs and in Morocco we don’t call it shakshuka but simply "kefta and egg tagine", but isn’t shakshuka just too cute?

One of the reasons I love this recipe is because it is so convenient to prepare and is yet full of flavours. My favourite thing about it is the poached eggs. I am always amazed by how creamy and smooth they come out, I am pretty sure the thick tomato sauce has something to do it.   

Get some bread, dip it in the sauce, get another piece of bread and this time, dip it in the sauce and the creamy egg yolk… Repeat and include the meatballs. So tasty and comforting!

Shakshuka - Meatballs and eggs tagine
Shakshuka - Meatballs and eggs tagine
Shakshuka - Meatballs and eggs tagine
Shakshuka - Meatballs and eggs tagine
Shakshuka - Meatballs and eggs tagine



 Serves 4 

  • 450 gr kefta
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and finely chopped 
  • 1 can peeled tomatoes (400gr/14 oz.) or 5 ripe tomatoes, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ground cumin 
  • 1 teaspoon paprika
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon ground black pepper  
  • pinch of cayenne pepper
  • 4 eggs
  • 1 teaspoon chopped fresh coriander for garnish


 Shape the kefta into small meatballs (2,5 cm diameter), cover and reserve in the fridge.

 In a large frying pan (or deep skillet) stir in the rest of the ingredients, except the eggs, over medium heat. Bring to the boil and cover with a lid under low heat. Let simmer until it becomes a thick sauce, about 25min.

 Return the meatballs to the sauce and cover until they are almost cooked, about 7 min.

 Gently break the eggs into the sauce and cover until the eggs are poached; egg white set and yolk still runny (4 to 5 minutes).

• Garnish with fresh chopped coriander and serve immediately with bread.


 To save time and wash fewer dishes, chop the tomatoes directly inside the can using scissors.

 Move the meatballs around to make some space before poaching the eggs into the sauce so they can be nicely set.

 Feel free to add any other type of vegetables in the beginning of the recipe and don't hesitate to make it more spicy! My favourite additions are chopped aubergine and harissa.