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

The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1  lb ground lamb or 1  lb ground beef
• 1  small onion, grated
• 2  tablespoons  chopped parsley
• 1  tablespoon  chopped cilantro
• 1⁄2 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
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon cayenne
• 1  teaspoon  finely-ground black pepper
• 6  medium eggs

Directions

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.