Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs)

Ingredients

• 0.3 teaspoon pepper black
• 3 large eggs 
• 3 tablespoons cilantro leaves fresh minced
• 3 tablespoons flat-leaf parsley fresh chopped
• 3 tablespoons flat-leaf parsley fresh finely chopped
• 2  garlic cloves minced
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 1.5 pounds ground round 
• 1  jalapeno seeded finely chopped
• 2 cups onion finely chopped
• 3 cups onion chopped
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 1 teaspoon sugar 
• 1.5 pounds tomatoes chopped

Equipment

• bowl
• oven
• dutch oven
• broiler pan

Directions

1. Preheat oven to 40
2. To prepare meatballs, combine first 9 ingredients in a medium bowl. Shape mixture into (1-inch) meatballs; place on a broiler pan coated with cooking spray.
3. Bake at 400 for 12 minutes or until done.
4. To prepare sauce, heat a large Dutch oven coated with cooking spray over medium-high heat.
5. Add 3 cups onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 teaspoon salt, garlic, and jalapeo; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Stir in 3 tablespoons parsley and minced cilantro. Gently break eggs over simmering liquid; cover and cook 10 minutes or until the eggs are set.
6. Garnish with cilantro sprigs, if desired.