KEFTA TAGINE WITH TOMATOES AND EGGS

1. To make the kefta: combine all the ingredients in a food processor, add ¼ cup cold water, and blend until pasty. Form into 24 balls and refrigerate until ready to poach.
2. To make the sauce: put the oil, onion, garlic, and 1/3 cup water in a 10 or 11-inch tagine or cazuela set on a heat diffuser over medium-low heat and cook gently until the water evaporates, about 10 minutes (I just used a large, deep frying pan). Add the tomato paste to the sizzling oil and stir for an instant. Add the grated tomatoes, 1/3 cup warm water, the spices, sugar, and salt and pepper to taste. Slowly raise the heat and bring to a boil, then reduce the heat and simmer gently to blend the flavors, about 5 minutes.
3. Add the kefta to the sauce. Use a long-handled spoon to gently fold some of the sauce over each meatball, cover, and continue cooking for 25 minutes, turning them in the sauce midway through.
4. Uncover the tagine/pan. Carefully crack the eggs and slip each one into the sauce. Cover and poach the eggs until the whites are set, 5 to 6 minutes. Remove the tagine/pan from the heat to a wooden surface or a folded towel on a serving plate to prevent cracking. Let rest for 3 to 5 minutes, then sprinkle with salt and pepper and the parsley (I used cilantro). Serve at once, directly from the tagine/pan.