Meat Ball, Tomato, And Egg Tagine

500 g beef, finely minced
2 tablespoons chopped parsley
1 tablespoon chopped coriander leaves
½ teaspoon ground cumin
1 small onino, grated
¼ teaspoon cayenne pepper
Salt
2 tablespoons vegetable oil

Sauce
2 medium sized onions, chopped
1 small bunch parsley, chopped
1 kg ripe tomatoes, skinned, seeded and chopped
1 teaspoon ground cumin
1 teaspon freshly ground black pepper
2 garlic cloves, chopped
½ teaspoon ground cinnaton
¼ teaspoon cayenne pepper
6 eggs

In a large bowl, combine all ingredients for the meat except the oil. Wet your hands to prevent the mixture from sticking and form the mixture into 2.5 cm balls. Heat the oil in a frying pan and brown the meat balls on all sides. Remove them from the pan and set them aside, covered.

Add all the sauce ingredients, except for the eggs, to the pan. Cook, uncovered, for 30 minutes, or until the sauce has reduced to a thick gravy. Return the meat to the sauce and cook together for 10 minutes. Carefully break the eggs into the sauce and poach them until set. Serve from the pan.