This is the Moroccan breakfast that behaves like dinner. Small kefta meatballs are seasoned with cumin, paprika, and grated onion for tenderness, then slipped into a sauce of roasted peppers and grated tomato cooked down until thick and brick-red. Eggs are cracked into wells and steamed gently until the whites set and the yolks stay soft. Serve it straight from the pan with hot khobz to drag through every corner of the sauce. Serve warm with bread and mint tea nearby, always Serve warm with bread
| 400 g ground beef or lamb | |
| 1 small onion, grated (for juicy kefta) | |
| 2 cloves garlic, microplaned or minced | |
| 2 tbsp cilantro + parsley, finely chopped | |
| 1 tsp cumin, 1 tsp paprika, 1/2 tsp black pepper, salt | |
| 2 tbsp olive oil | |
| 1 onion, thinly sliced (for the sauce) | |
| 2 red bell peppers, roasted, peeled, sliced (or jarred, well-drained) | |
| 500 g tomatoes, grated (or crushed) | |
| 1 tbsp tomato paste | |
| 4–6 eggs | |
| To serve: khobz, lemon, extra herbs |
Roasted peppers deepen a spiced tomato sauce while tender kefta cooks inside. Crack eggs on top, cover until just set, then serve with bread for a full Moroccan one-pan breakfast.
| 1. | Make kefta: combine ground meat with grated onion, garlic, herbs, cumin, paprika, pepper, and salt. Roll into small walnut-size balls. |
| 2. | Heat olive oil in a wide pan on medium. Add sliced onion and cook 6–8 minutes until soft and sweet, not browned. |
| 3. | Stir in tomato paste for 30 seconds (it should smell toasty), then add grated tomatoes and peppers. Simmer 10 minutes until the sauce turns thick and spoon-coating. |
| 4. | Nestle kefta balls into the sauce. Cover and simmer 10–12 minutes. Keep the simmer gentle to stay tender. |
| 5. | Make little wells, crack in eggs. Cover again and cook 5–7 minutes until whites set but yolks are still a little molten. |
| 6. | Finish with herbs and a squeeze of lemon. Serve with hot khobz. |
Leave a Reply