In a large bowl combine the Ground Beef with 1 finely chopped Onion, 2 cloves minced Garlic, a generous handful of chopped Parsley and Cilantro, 1 teaspoon Ground Cumin, 1 teaspoon Sweet Paprika, 1/4 teaspoon Cayenne Pepper, 1 teaspoon Salt and 1/2 teaspoon Black Pepper. Mix gently until just combined, then shape into small oval meatballs about 1½ inches across.
Heat 2 tablespoons Olive Oil in a wide tagine or heavy skillet over medium-high heat. Brown the kefta in batches, turning so they get a nice crust on all sides (about 2 minutes per side). Transfer browned kefta to a plate and set aside.
If needed add a little more Olive Oil to the pan and reduce heat to medium. Sauté the remaining chopped Onion and an extra clove of Garlic until softened and translucent, about 5 minutes.
Stir in chopped Tomato and 2 tablespoons Tomato Paste, then sprinkle in 1 teaspoon Sweet Paprika, 1/2 teaspoon Ground Cumin and a pinch of Cayenne Pepper. Season with more Salt and Black Pepper to taste and cook for 2–3 minutes to deepen the flavors.
Pour in about 1 cup Water to loosen the sauce and add a small pinch of Sugar to balance acidity. Bring to a gentle simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly.
Return the browned kefta to the simmering sauce, nestling them into the liquid. Cover and simmer gently for 12–15 minutes, or until the meatballs are cooked through and tender.
Make 3–4 small wells in the sauce and crack an Egg into each well. Cover the pan and cook over low heat until the egg whites are set but yolks remain soft, about 5–8 minutes (cook longer if you prefer firmer yolks).
Taste and adjust seasoning, then scatter the remaining chopped Cilantro and Parsley over the top for a fresh finish.
Serve hot straight from the tagine with warm Moroccan Khobz for dipping and scooping the kefta, sauce, and eggs.
