Meatball Tagine: Moroccan meatball tagine with tomato sauce and eggs

• 1 onion
• 2 tomatoes
• 2 large cloves of garlic
• 1 handful of chopped parsley and cilantro
• 1/2 tsp of pepper
• 1/2 tsp of ginger
• 1 tsp of paprika
• 1 tsp of cumin
• 1 tsp of salt
• 1 large drizzle of olive oil
• 4 eggs

• 400g minced meat
• 1/2 tsp of pepper
• 1/2 tsp of ginger
• 1 tsp of paprika
• 1 tsp of cumin
• 1 tsp of salt
• 1 tbsp chopped parsley and cilantro
• 1 garlic clove, grated

Peel the onion and in your tagine (or a skillet if you don't have one), grate it.
Then grate the tomatoes and garlic cloves on top.

Then add the chopped parsley and cilantro, pepper, ginger, paprika, cumin and salt.

Put on the heat and add the olive oil.
Cook for 15-20 minutes while stirring.

Meanwhile, prepare the meatballs.
In a salad bowl, put the minced meat.
Add the pepper, ginger, pepper, paprika, cumin and salt on top.

Then add the chopped parsley and cilantro and the grated garlic clove (You can also add a little bit of chopped onions).
Mix well then make meatballs.

Then add the meatballs to the tomato sauce and cook for 15 minutes, covered.
Then, break 4 eggs on top, cover and cook for 5 more minutes.
Then serve this egg kefta tagine with bread.