Kefta tagine is an iconic dish in North African cuisine, particularly in Morocco, where it plays an important role in family cooking. ‘Kefta’ refers to minced meat, usually beef or lamb, seasoned with a mixture of fresh herbs (parsley, coriander) and spices such as cumin, paprika and sometimes ras el-hanout. The meatballs are cooked in a sauce made from tomatoes, onions, olive oil and spices. At the end of cooking, eggs are broken into the sauce, where they poach gently, adding richness to the dish. Kefta tagine is cooked in the earthenware dish of the same name, which allows for slow, even cooking, concentrating the flavours.