Ingredients

Instructions

1. 1

   In a mixing bowl, combine the ground beef, half of the minced garlic, chopped parsley, half of the cumin, cinnamon, salt, and pepper. Mix well by hand and form into walnut-sized meatballs.

2. 2

   Heat olive oil in a large skillet or tagine pot over medium heat. Add the grated onion and remaining garlic, sautéing for 3-4 minutes until softened.

3. 3

   Stir in the tomato paste, paprika, and remaining cumin, cooking for 1 minute to unlock the flavors.

4. 4

   Pour in the crushed tomatoes and 1/2 cup of water. Bring the sauce to a gentle simmer and season with salt.

5. 5

   Carefully place the meatballs into the sauce in a single layer. Cover and simmer for 15-20 minutes until the meat is cooked through and the sauce has thickened.

6. 6

   Crack the eggs directly over the meatballs in the sauce. Cover the pan again and cook for 3-5 minutes, or until the egg whites are set but yolks are still runny.

7. 7

   Garnish with extra fresh parsley and serve hot with crusty bread for dipping.