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. ---------------------------------------------------------------------------
Nutrition
Ingredients
