Tagine Kefta with Eggs (Moroccan Spiced Meatball Tagine with Poached Eggs)

In a large bowl, combine the ground lamb with half the chopped onion, half the minced garlic, half the cilantro, cumin, paprika, half the salt, and black pepper. Mix gently with your hands until just combined. Form into walnut-sized meatballs (about 24). Set aside.

Heat the olive oil in a tagine or a wide, heavy-bottomed pan over medium heat. Add the remaining onion and sauté until soft and translucent, about 5 minutes. Add the remaining garlic and cook for another minute.

Stir in the crushed tomatoes, tomato paste, saffron with its soaking water, cinnamon, remaining salt, and water. Bring to a simmer, reduce heat to low, and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.

Gently nestle the kefta into the simmering sauce. Cover and cook over low heat for 20 minutes, until the meatballs are cooked through and the flavors meld.

Using a spoon, make 4 shallow wells in the sauce and crack one egg into each well. If using, dot the butter over the eggs. Cover and cook over the lowest possible heat until the whites are set but yolks remain runny, about 8 to 10 minutes. Do not stir.

Sprinkle with the remaining cilantro and serve immediately, directly from the tagine, with crusty bread for dipping.