8 Fresh tomatoes, Skins and seeds removed, and chopped
1 Red Onion, Thinly sliced
3 cloves Garlic, Finely chopped
1/2 Preserved lemon, Chopped
1 cup Black olives, Deseeded
2 tablespoons Bread crumbs
5 tablespoons Flat leaf parsely, Finely chopped
2 sticks Cinnamon
3 teaspoons Cumin
2 teaspoons Coriander
3 teaspoons Paprika
11/2 teaspoons Cayenne pepper
2. To make the sauce, cut a cross through the skin on the bottom of each tomato and put in bowl with boiling water for about 30 seconds. Remove the tomatoes and transfer them immediately to a bowl with ice water for about 30 seconds. Remove the skins and seeds. Chop the tomatoes in large chunks. Add to a blender and pulse till fine. Pass the tomatoes through a fine sieve.
3. Add some olive oil to a tagine or heavy bottom pot, and fry the onions and garlic until just soft and translucent. Add the sieved tomatoes, the remaining spices, parsley and the chopped preserved lemons to the tagine and cook over medium heat for about 15 minutes until the spices are cooked through and the sauce has started to thicken.
4. Add the meatballs and olives cover the tagine or pot and cook for another 15 to 20 minutes. if the sauce gets too thick, add a little water. Check for seasoning. Just before serving, break the remaining two eggs over the meatballs and cook the eggs until still. Serve with flatbread or couscous.