In a large bowl, combine ground meat, grated onion, chopped parsley, cilantro, and spices. Mix gently and form into 1¼-inch meatballs. Chill in the refrigerator for at least 30 minutes.

In a heavy-bottomed pot, heat olive oil over medium heat. Sauté chopped onion until golden. Stir in garlic, salt, and spices with tomato paste. Incorporate the tomatoes and herbs, simmer for 25-30 minutes.

Gently place the chilled meatballs into the sauce, cover, and cook for 10-15 minutes until cooked through.

Create wells in the sauce for the eggs, crack an egg into each well, cover, and cook for an additional 10-15 minutes.

Garnish with fresh herbs and serve warm with crusty bread or rice.