This tagine is a classic Moroccan dish of kefte, or minced meat, simmered in a gently spiced tomato sauce until tender and full of flavor. The base is built from simple, everyday ingredients -- tomatoes, onions, garlic, paprika, cumin and herbs -- that come together to create something deeply comforting. In Morocco, it’s common to crack eggs directly into the tagine alongside the meatballs as they finish cooking. Just move a few meatballs around to make space for the eggs before adding them. You can make it that way or skip the meat entirely and go for an all-egg version, similar to shakshuka. In that case, add the eggs at the same time you would the meatballs, cover and cook until they’re done to your liking. Either way, it’s a dish meant to be shared and scooped up with plenty of warm bread.

News Source : https://www.oregonlive.com/nytcooking/2026/03/773155348-kefte-tagine-with-jalapeno-yogurt-sauce.html