Preheat oven to 180ºC.
Peel and finely dice the onions. Pick the parsley from the stalks and roughly chop the leaves.
Combine the minced beef with the spices, half of the chopped onion and the parsley. Season with salt, pepper and olive oil and mix by hand. Chill in the fridge for 10 minutes and then roll into meat balls.
Cut the tomatoes into large cubes. Peel and chop the garlic.
In a large saucepan, heat some oil and gently fry the remaining onions with the thyme, bay leaves and garlic. Add the tomatoes and the tomato puree and cook slowly until soft. Add a little water and cook for about 15 minutes. Pass the tomatoes through a sieve and into an ovenproof dish.
Saute the meat balls in a hot frying pan with some olive oil. Once browned, add to the tomato sauce.
Break the eggs directly over the mixture and cook in the oven for 10 minutes. Sprinkle with cumin and serve immediately.
«Add freshly chopped red chillis to your kofta mixture for an extra kick of flavour.»
A spicy Moroccan tagine with meatballs, topped with egg and a dash of cumin.