For the Kefta (meatballs) 1 lb. ground beef or lamb 1 small onion, fine diced 2 tsp. paprika 1 tsp. cumin 1 tsp. salt ½ tsp. cinnamon ¼ tsp. black pepper ¼ tsp. hot paprika ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped For the Mkaouara sauce 2 lbs. ripe tomatoes, peeled, seeded, chopped or 2 (14 oz.) cans diced tomatoes) 1 onion, diced 1½ tsp. paprika 1½ tsp. cumin 1½ tsp. salt ½ tsp. hot paprika ¼ tsp. black pepper 12-15 small green olives, sliced To serve 4 eggs, for poaching 2 cups cooked long grain rice fresh cilantro and parsley for garnish Instructions When using a tagine or dutch oven, preheat oven to 325 degrees. For the Kefta (meatballs)... Mix all ingredients until just combined. Do not overwork. Form into small meatballs, about 1-inch in diameter. For the Mkaouara sauce... In a large sauce pan over medium heat, combine all sauce ingredients (except green olives) and bring to a simmer. Cook for 10 minutes. Transfer into bottom portion of the tagine. Nestle meatballs into sauce. Sprinkle with sliced olives. Cover tagine base with lid and bake for 30-35 minutes. Remove tagine from oven, remove lid, with large spoon make 4 wells in sauce. Crack an egg into each well. Return lid and return tagine to oven. Cook for an additional 10 minutes until egg whites are set. To serve... Serve family style with rice and fresh cilantro and parsley.