Moroccan Kefta Tagine

Instructions

1. Prepare the kefta mixture
   In a large bowl, combine the ground meat, half the chopped onion, half the minced garlic, half the chopped parsley, half the chopped cilantro, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly with your hands until well combined.
2. Form the meatballs
   With wet hands, shape the meat mixture into small meatballs about 1-inch in diameter (you should get approximately 20-24 meatballs). Set aside on a plate.
3. Prepare the tomato sauce
   Heat the olive oil in a tagine or a large, deep skillet over medium heat. Add the remaining chopped onion and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the remaining cumin, paprika, cinnamon, cayenne pepper, salt, and black pepper. Stir to combine and cook for 30 seconds until fragrant.
4. Cook the sauce and meatballs
   Add the diced tomatoes with their juice to the skillet. Bring to a simmer and cook for about 10 minutes until the sauce begins to reduce. Gently place the meatballs into the simmering sauce in a single layer. Cover and cook for 15-20 minutes, occasionally spooning the sauce over the meatballs, until they are cooked through.
5. Add the eggs
   Using the back of a spoon, make small wells in the sauce between the meatballs. Crack an egg into each well. Cover the tagine or skillet and cook for an additional 5-7 minutes, until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
6. Garnish and serve
   Sprinkle the remaining fresh parsley and cilantro over the top. Serve hot directly from the tagine or skillet, with crusty bread or warm pita for dipping into the sauce and egg yolks.