A delightful Moroccan-inspired dish featuring spiced meatballs simmered in a rich tomato sauce, topped with poached eggs.
Heat a drizzle of oil in a tagine or large covered pan over medium heat.
Using a tagine enhances the authenticity of the dish, but a large pan works just as well.
Add the chopped onion, minced garlic, and parsley to the pan. Sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the paprika and cumin, cooking for another minute to release their flavors.
Toasting the spices briefly enhances their aroma.
Add the diced tomatoes to the pan and simmer until they break down into a sauce.
If the sauce becomes too thick, add a splash of water.
In a mixing bowl, combine the ground beef, black pepper, and salt. Form into small meatballs.
Wet your hands slightly to prevent the meat from sticking while shaping.
Place the meatballs on top of the sauce in the pan. Cover and simmer until cooked through.
Ensure the meatballs are evenly spaced for uniform cooking.
Crack the eggs over the sauce and cover again, cooking until the eggs are set to your liking.
For runny yolks, cook the eggs for a shorter time.
Serve the dish hot with crusty bread to soak up the flavorful sauce.
Garnish with additional parsley for a fresh touch.
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