In a large mixing bowl, combine the ground beef, grated onion, half of the minced garlic, half of the parsley, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cinnamon, salt, and pepper.

Mix gently with your hands until combined, then shape the mixture into walnut-sized meatballs (about 1.5 inches in diameter).

Heat the olive oil in a large skillet or tagine over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.

Pour in the crushed tomatoes and stir in the remaining cumin, paprika, and cayenne pepper. Season with salt and bring the sauce to a simmer.

Gently place the meatballs into the simmering sauce in a single layer. Cover and cook for 15-20 minutes, turning them once halfway through to ensure even cooking.

Once the meatballs are cooked through and the sauce has thickened, create four small wells in the sauce using a spoon.

Crack an egg into each well. Cover the skillet again and cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.

Remove from heat, garnish with the remaining fresh parsley, and serve immediately with warm crusty bread.