Kefta Tagine with Spiced Eggs

Mix ground beef with chopped onion, parsley, cilantro, garlic, cumin, paprika, cinnamon, salt and pepper until well combined. Form into walnut-sized balls with wet hands.

Heat olive oil in tagine or heavy pot over medium heat. Brown kefta balls on all sides, about 8-10 minutes total. Remove and set aside.

In same pot, sauté remaining onion until softened. Add garlic, ginger, and remaining spices, cooking until fragrant, about 2 minutes.

Add crushed tomatoes, tomato paste, preserved lemon, and olives. Simmer for 10 minutes until sauce thickens slightly.

Return kefta to pot, nestling into sauce. Cover and simmer gently for 20 minutes until kefta are cooked through.

Create wells in sauce and crack eggs into each well. Cover and cook 8-12 minutes until whites are set but yolks remain slightly runny.

Instead of: Ground beef

Use: Ground lamb or a mixture of beef and lamb for richer flavor

Instead of: Preserved lemons

Use: Zest and juice of 1 fresh lemon plus 1/2 teaspoon salt

Instead of: Ras el hanout

Use: 1 teaspoon each cumin, paprika, and coriander plus 1/2 teaspoon cinnamon

Instead of: Fresh herbs

Use: Use 1/3 the amount of dried herbs if fresh are unavailable