Ingredients

Instructions

  1. Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot.
  2. Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs.
  3. Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties.
  4. After about five minutes you can add the tomatoes to the pot and continue to simmer.
  5. Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it.
  6. When you have a good sauce, put the meat patties on top of the sauce and cover.
  7. If you want to add the hot pepper you can lay it on top at this point as well.
  8. Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary.
  9. Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done.
  10. Serve hot with lots of bread to soak up the sauce.