Ingredients
- 200 grams Ground beef or ground lamb (For the meatballs)
- 1 tsp Salt (For the meatballs)
- 1 tsp Cinnamon, ground (For the meatballs)
- 1 tsp Cumin, ground (For the meatballs)
- Black pepper to taste (For the meatballs)
- 1 Medium onion, chopped (For the eggs)
- 1/4 cup Olive oil (For the eggs)
- 1 tsp White sugar (For the eggs)
- 1/4 cup Green olives, pitted and sliced (For the eggs)
- 4 Small tomatoes, peeled, seeded and chopped (For the eggs)
- Cilantro, chopped (For the eggs)
- 1 tsp Salt (For the eggs)
- 1 tsp Cumin, ground (For the eggs)
- 1/4 tsp Black pepper (For the eggs)
- 7 Medium eggs (For the eggs)
- Cilantro, chopped for garnish (For the eggs)
- Make the meatballs by mixing all its ingredients and shape into balls the size of cherries and set aside.
- Sauté the onions and sugar in olive oil for 2 minutes and then add your olives and cook for another two minutes.
- Add in your tomatoes and seasonings and cook for 15 minutes while stirring and mashing the tomatoes until a chunky sauce has been made.
- Add in the meatballs that you made and cook for 10 minutes more while stirring gently so as not to break the meatballs. Cook until the meatballs are cooked through.
- Break the eggs in one at a time and break the yolks as soon as it hits the pan for it to be cooked through.
- Transfer in a tagine and garnish with chopped cilantro and season to taste with salt and pepper then serve.
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