In a large mixing bowl, combine the ground lamb or beef with grated onion, garlic, parsley, cilantro, and spices like paprika and cumin. Use your hands to mix until well combined, then form the mixture into meatballs, about 1¼ inches in diameter. Place the meatballs on a baking sheet and refrigerate them for at least 15 minutes while you prepare the sauce.

In a tagine or heavy-bottomed pot over medium heat, sauté chopped onion in olive oil until golden brown, about 5-7 minutes. Stir in minced garlic, tomato paste, and the remaining spices—cinnamon, ginger, and salt—cooking for another 2-3 minutes until fragrant. Then, add the grated tomatoes and bring the mixture to a simmer, letting it cook uncovered for 25-30 minutes.

Once the sauce has thickened, gently add the chilled meatballs to the pot, ensuring they are submerged in the sauce. Cover with a lid and let the meatballs simmer for 10-15 minutes.

After the meatballs are done, use a spoon to create small wells in the sauce. Carefully crack an egg into each well. Cover the pot again and simmer for an additional 5-7 minutes or until the egg whites are set, while the yolks remain runny.

Once the eggs are set to your liking, remove the pot from the heat. Garnish the dish with fresh parsley or cilantro. Serve warm with crusty bread, couscous, or rice to soak up the sauce.