Ingredients,
2 lbs ground beef 80/20
2 tablespoons of Mustaphas Harissa
1 red onion grated
3 cloves of garlic chopped
2 tablespoons of Italian parsley
2 tablespoons of cilantro
4 pasture raised eggs
4 large ripe roma tomatoes grated or chopped
1 teaspoon of cumin
1 teaspoon of Poivron rouge or sweet Spanish paprika
1/2 teaspoon of ginger
1/2 cup of extra virgin olive oil
1 teaspoon of sea salt
1 teaspoon of black pepper
Preparation
In a bowl mix the hamburger with 2 tablespoons of grated onion, 1 teaspoon of garlic, one teaspoon of parsley, one teaspoon of cilantro, half a teaspoon of cumin, half a teaspoon of ginger, half a teaspoon of paprika half a teaspoon of salt, half a teaspoon of pepper, a teaspoon of harissa and one tablespoon of olive oil. Mix well and for form into one inch round meatballs and set aside. In a pan (paella pan or pan frying pan) heat the rest of the olive oil, then the meatballs, sear on all sides until you get some color on the meatballs. Remove the meatballs then add the rest of the onions, the garlic, parsley, cilantro, all the spices ad harissa, the tomatoes and let simmer for about twenty or twenty five minutes stirring occasionally. Add the meatballs and cook for a bout a few minutes then crack the eggs without breaking the yolk. Cook until the egg whites are done and white, sprinkle some parsley on it and serve. Bon Appetit !
