Kefta Tagine with Eggs

For the kefta, mix the ground beef with half of the finely chopped onion, 1 clove of garlic, 1/2 tsp cumin, 1/2 tsp paprika, half of the chopped cilantro, half of the chopped parsley, and salt and black pepper to taste. Knead for 2 minutes and shape into 20–24 balls about 3 cm in diameter.

In a wide tagine or heavy-bottomed skillet, heat the olive oil over medium heat. Add the remaining onion and cook for 4–5 minutes until soft.

Add the remaining garlic, remaining cumin, remaining paprika, and ground ginger; cook for 30 seconds to release the spices' aroma.

Add the crushed tomatoes, tomato paste, water, and salt and black pepper to taste. Bring the sauce to a boil, cover, and simmer for 10 minutes until it thickens slightly.

Carefully arrange the kefta balls in the sauce in a single layer. Cover and simmer for 15–18 minutes over low heat, turning the balls once, until the meat is fully cooked through.

Make 4 wells in the sauce, crack an egg into each, cover, and cook for 5–7 minutes: the whites should be set while the yolks remain soft.

Sprinkle the tagine with the remaining cilantro and parsley, and serve hot straight from the pot.