Prep: 10 minutes; Cook: 25 minutes.
Coastal Living MARCH 2010
1. Combine first 6 ingredients in a large bowl, mixing with hands until well blended. Form into 2-inch balls; set aside.
2. Sauté red onion in hot oil in a large (4-quart) tagine or Dutch oven 2 minutes. Stir in garlic, chopped tomato, and tomato paste.
3. Bring mixture to a boil; reduce heat, cover, and simmer 10 to 15 minutes. Add meatballs, and simmer 10 minutes or until thoroughly cooked.
4. Crack eggs into tomato mixture, if desired, and poach 2 minutes or until desired degree of doneness. Sprinkle with herbs.
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