Moroccan Meatball and Egg Tagine

For the meatballs:

• 
  400 G Beef (ground beef or lamb)

• 
  2 Cloves garlic (minced)
• 
  ¹⁄₂ U onion (small onion, grated)
• 
  1 Spoon cumin (ground cumin)
• 
  1 Spoon pepper (black pepper)
• 
  ¹⁄₂ Spoon paprika
• 
  1 Spoon cilantro and parsley (1 tbsp chopped fresh cilantro and parsley)
• 
  1 Cloves Salt (Salt to taste)

For the sauce

• 
  2 Spoon olive oil
• 
  1 U onion (1 medium onion, finely chopped)
• 
  3 U tomatoes (3 ripe tomatoes,)
• 
  1 Cup tomatoes (grated (or 1 cup canned crushed tomatoes))
• 
  2 Cloves garlic (minced)
• 
  1 Spoon Sugar ((to balance tomato acidity))
• 
  1 Spoon paprika (1 tsp paprika)
• 
  ¹⁄₂ Spoon pepper (black pepper)
• 
  ¹⁄₂ Spoon cumin (½ tsp cumin)
• 
  1 Spoon tomatoes (tomato paste (optional))
• 
  1 pinche salt (Salt to taste)
• 
  1 pinche Cinnamon ((optional))
• 
  4 U Eggs (4 eggs Chopped)
• 
  1 U cilantro and parsley (cilantro and parsley for garnish)