Instructions: Combine all the ingredients for the kefta and with wet hands form into 1-inch balls.

Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.

Add the garlic, onion and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutes more.

Carefully break the eggs into the sauce and poach for a few minutes (dont overcook the eggs).

Serve at once directly from the pan.

Comments: "Tangine" simply refers to a fine stew spiced with the flavors of Morocco. Since one is to eat it with the fingers these meatballs are convenient - and the sauce is great with couscous.

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