Moroccan Kefta Tagine

1. In a bowl, combine ground lamb, grated onion, 1/4 cup parsley, 1/4 cup cilantro, 1 tsp cumin, 1 tsp paprika, cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper. Form into small meatballs (about 1.5 inches). 2. Heat olive oil in a tagine or large, deep skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. 3. Add minced garlic, remaining 1 tsp cumin, 1 tsp paprika, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant. 4. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld. 5. Gently place the meatballs into the simmering sauce. Cover and cook for 15-20 minutes, or until the meatballs are cooked through. 6. If adding eggs, make shallow depressions in the sauce and crack an egg into each. Cover and cook for another 5-8 minutes, or until the egg whites are set and yolks are to your liking. 7. Garnish with remaining fresh parsley and cilantro. Serve hot, traditionally with crusty bread.