Heat the olive oil in a deep skillet or Dutch oven. Add the onions and cook over medium heat until softened and transluscent but not browned. Add the garlic, the cinnamon and the paprika and cook for another minute until fragrant. Add the can of tomatoes, breaking the tomatoes up with your hands. Bring mixture to a boil and then turn the heat down and simmer the sauce until thickened, about 20 minutes. Preheat the oven to 400 degrees.
While the sauce is simmering, combine the ground beef with the cumin and coriander and salt and pepper until fully incorporated. Then roll the meat into small meatballs about one-inch around. (Rinsing hands in cold water beforehand will prevent the meat from sticking to your hands.) Add the meatballs to the sauce and simmer for another 10 minutes or so, until the meat balls are cooked through. Crack the eggs and gently side them onto the top of the stew. Transfer the stew to the preheated oven and bake for 5-8 minutes, until the eggs are set. Top with chopped parsley and serve.
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