Kefta Tagine with Eggs

Method

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1. 1Knead the beef with the grated onion, half the herbs, half the cumin and paprika, the cinnamon and 1 tsp salt for 2-3 minutes. Roll into walnut-sized balls (about 25).
2. 2Heat the olive oil in a tagine or a wide lidded pan and cook the chopped onion for 5-6 minutes until soft. Add the garlic and stir for 1 minute.
3. 3Stir in the tomato paste, the remaining cumin and paprika and the chili flakes for 1 minute. Add the tomatoes, water and remaining salt and bring to a simmer.
4. 4Cover and cook over low heat for 10 minutes until slightly thickened. Arrange the meatballs in the sauce in a single layer.
5. 5Cover and cook for 15 minutes, turning the meatballs gently once, until cooked through and the sauce is thick.
6. 6Make four wells between the meatballs and crack in the eggs. Cover and cook for 5-7 minutes until the whites are fully set but the yolks still runny.
7. 7Scatter over the remaining herbs and serve straight from the pan with warm bread; in Morocco it is scooped up with bread instead of a fork.