Kefta Tagine with Eggs

Name: Kefta Tagine with Eggs
Total time: 1 h
Yield: 4 servings
Ingredients: 700 g Ground beef (80/20); 1 Yellow onion, finely grated; half for the meatballs, half for the sauce; ½ cup Flat-leaf parsley, finely chopped, divided; ½ cup Cilantro, finely chopped, divided; 2 tsp Ground cumin, divided; 2 tsp Paprika, divided; ½ tsp Ground cinnamon; ¼ tsp Cayenne pepper (ground) (optional); 1½ tsp Table salt, divided; ½ tsp Ground black pepper; 3 tbsp Extra virgin olive oil; 4 cloves Garlic, minced; 28 oz Canned whole peeled tomatoes, one can, crushed by hand; 4 Eggs (large)

1 hrServes 4$67.69

Small meatballs of ground beef seasoned with onion, parsley, cilantro, cumin, paprika, and cinnamon are simmered in a garlicky tomato sauce, then eggs are cracked into the pan and poached until the whites set. This version is cooked in a lidded pan rather than a clay tagine. It is eaten with bread, which is not included.

Ingredients

700 gGround beef (80/20)Buy 1 package
1Yellow onionfinely grated; half for the meatballs, half for the sauceBuy 0.32 lb
½ cupFlat-leaf parsleyfinely chopped, dividedBuy 1 bunch
½ cupCilantrofinely chopped, dividedBuy 1 bunch
2 tspGround cumindividedBuy 1 jar
2 tspPaprikadividedBuy 1 jar
½ tspGround cinnamonBuy 1 jar
¼ tspCayenne pepper (ground) (optional)Buy 1 jar
1½ tspTable saltdividedBuy 1 canister
½ tspGround black pepperBuy 1 jar
3 tbspExtra virgin olive oilBuy 1 bottle
4 clovesGarlicmincedBuy 1 head
28 ozCanned whole peeled tomatoesone can, crushed by handBuy 1 can
4Eggs (large)Buy 1 carton

Method

Mix the beef with half the onion, half the parsley and cilantro, 1 tsp each of the cumin and paprika, the cinnamon, 1 tsp of the salt, and the pepper, and roll into about 30 small meatballs.
Heat the olive oil in a wide, deep pan with a lid, cook the remaining onion and the garlic until soft, then stir in the remaining cumin and paprika and the cayenne if using.
Add the tomatoes, the remaining salt, and 1/2 cup water and simmer until slightly thickened, about 10 minutes.
Add the meatballs in one layer, cover, and simmer, shaking the pan now and then, until cooked through, about 20 minutes.
Make four hollows in the sauce, crack an egg into each, cover, and cook until the whites are set but the yolks are still soft, 6 to 8 minutes.
Scatter with the remaining herbs and serve from the pan.