Kefta Tagine with Eggs

Instructions

1. Prepare the kefta mixture
   In a large bowl, combine the ground meat, half of the chopped onion, half of the minced garlic, 2 tablespoons each of parsley and cilantro, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cinnamon, salt, and pepper. Mix thoroughly with your hands until well combined.
2. Form the meatballs
   Take small portions of the meat mixture (about 1-2 tablespoons each) and shape into small meatballs about the size of a walnut. You should get approximately 20-24 meatballs. Place them on a plate and set aside.
3. Prepare the sauce
   Heat the olive oil in a large tagine or deep skillet over medium heat. Add the remaining onion and garlic and sauté until soft and translucent, about 5 minutes. Add the remaining cumin, paprika, cinnamon, and cayenne pepper. Stir for 30 seconds until fragrant.
4. Simmer the sauce
   Add the diced tomatoes and tomato paste to the skillet. Stir well and bring to a simmer. Cook for about 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
5. Cook the meatballs
   Carefully place the meatballs in the simmering sauce in a single layer. Cover and cook on low heat for about 20 minutes, occasionally spooning the sauce over the meatballs.
6. Add the eggs
   Using the back of a spoon, make 6 small wells in the sauce between the meatballs. Crack an egg into each well. Cover and cook for another 5-7 minutes until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
7. Garnish and serve
   Sprinkle the tagine with the remaining fresh cilantro and parsley. Serve hot directly from the tagine or skillet with warm crusty bread or Moroccan flatbread to soak up the delicious sauce.