Tagine Kefta Mkawra

• 1 1/2 pounds ground lamb or beef
• 1 onion, very finely chopped
• 3 tablespoons finely chopped flat-leaf parsley
• Salt and pepper
• Pinch of ground chili pepper, to taste
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cumin
• Vegetable oil for frying
• 2 onions, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 1/2 pounds tomatoes, peeled and chopped
• 12 teaspoons sugar
• Salt
• 1 small chili pepper, seeded and chopped (optional)
• 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons chopped cilantro
• 6 eggs

1. For the meatballs, mix all the ingredients together except the oil and knead into a soft paste.
2. Roll into marble-sized balls and fry them very briefly in batches in shallow oil, shaking the pan to color them all over.
3. Lift out with a slotted spoon and drain on paper towels.
4. In a large shallow pot which you can bring to the table, prepare the sauce.
5. Fry the onions in the oil till soft.
6. Add the garlic, tomatoes, sugar, salt, and chili pepper if you like, and simmer for 20 minutes, until reduced.
7. Add parsley, cilantro, and the meatballs, and cook 5 minutes.
8. Just before serving, break the eggs carefully over the sauce, leaving them whole, and cook until the whites have set.

ground lamb, onion, flatleaf parsley, salt, ground chili pepper, cinnamon, ground ginger, ground cumin, vegetable oil, onions, olive oil, garlic, tomatoes, sugar, salt, chili pepper, flatleaf, cilantro, eggs

Taken from www.epicurious.com/recipes/food/views/tagine-kefta-mkawra-373422 (may not work)