Meatballs with Tomato Sauce and Egg

This Moroccan-style dish will delight all spicy food lovers. There is no need to prepare a separate side dish for it: to eat a delicious sauce, a tortilla will be enough.

Ingredients

• 500 g of lamb and beef pulp (in any proportion)
• 1 medium bunch of cilantro
• 1 small onion
• salt, freshly ground black pepper
• 3 tsp spice mixtures (cumin, coriander, paprika, oregano, black pepper, chili flakes)
• 1 large ripe tomato
• 3 tbsp. l. olive oil
• 2 tbsp. l. tomato paste
• 1/2 to 1 tsp seasonings of harissa (or adjika)
• 4 eggs
• cilantro for serving
• pita or pita

Directions

1. Chop the meat and turn it through a fine-grated meat grinder twice. Chop the cilantro and add half to the minced meat bowl. Peel the onion and chop finely. Add the onion to the minced meat, 1 tsp. salt and half of the spice mixture. Knead well and beat the minced meat.
2. Roll the walnut-sized meatballs with wet hands, place on a parchment-lined tray and refrigerate for 20 minutes.
3. Put the tomato in a bowl, cover with boiling water and leave for 2 minutes. Douse with cold water and peel. Cut the tomato into small cubes.
4. Heat olive oil in a large skillet over medium heat. Add the tomato, tomato paste, the rest of the chopped cilantro, harissa, and the spice mixture. Season with salt and pepper and pour in 1 cup of water. Bring to a boil and cook until the sauce thickens slightly.
5. Add the meatballs to the skillet, cover and cook for 10 minutes.
6. Spread the sauce and meatballs with a spatula and break the egg into the resulting depression. Repeat the same with the remaining eggs. Reduce heat to low and simmer for about 10 minutes, until eggs are done. Sprinkle with cilantro and serve immediately with pita bread or pita bread.