Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara)

• 1 lb ground lamb or 1 lb ground beef
• 1 small onion, grated
• 2 tablespoons chopped parsley
• 1 tablespoon chopped cilantro
• 12 teaspoon cumin
• 2 pinches cayenne
• salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 lbs tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
• 2 garlic cloves, chopped
• 1 bunch parsley, chopped
• 1 teaspoon cumin
• 12 teaspoon cinnamon
• 14 teaspoon cayenne
• 1 teaspoon finely-ground black pepper
• 6 medium eggs

1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
2. Wet your hands and form the mixture into 1-inch balls.
3. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
4. Saute the meatballs in the oil until well browned on all sides.
5. Remove the meatballs from the pan to a dish.
6. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
7. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
8. Add the meatballs back to sauce and simmer for 10 minutes.
9. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
10. Serve at once, directly from the pan with chunks of dense, crusty bread.

ground lamb, onion, parsley, cilantro, cumin, cayenne, salt, fresh ground black pepper, olive oil, onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, black pepper, eggs

Taken from www.food.com/recipe/meatball-tomato-and-egg-tagine-kefta-mkaouara-503349 (may not work)