Combine ground meat with grated onion, parsley, cilantro, garlic, and spices in a bowl. Mix well and form into meatballs about 1¼ inch in size. Chill for at least 30 minutes.

Heat olive oil in a tagine pot or Dutch oven over medium heat. Sauté finely chopped onion until golden, about 5–7 minutes. Stir in minced garlic, then add tomato paste, grated tomatoes, and salt. Let simmer for 25–30 minutes.

Add chilled meatballs to the simmering sauce, ensuring they are submerged. Cover and cook for 10–15 minutes, turning halfway.

Create wells in the sauce for the eggs. Crack eggs into wells and poach for about 10–15 minutes.

Garnish with parsley or cilantro and serve hot with bread or couscous.