Moroccan Kefta and Eggs Tagine

Ingredients

For the Kefta Meatballs

(16 oz) ground beef or lamb
salt to taste

1 teaspoon cinnamon
1 teaspoon cumin
black pepper to taste

For the Eggs

1 large onion, finely chopped
3 tablespoons olive oil
handful of green pitted olives, coarsely chopped or sliced (optional)
4 medium tomatoes, peeled, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
6 large eggs

Instructions

1 Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.

2 Heat the olive oil in a large skillet over medium-high heat. Add the onions, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.

3 Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed. 

4 Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.

5 Pour the eggs directly over the tomato sauce and meatballs.

6 Cover the eggs and allow them to poach until done.

7 dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped parsley, and serve.