For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Abdu of the Flying Carpet, Austin, Texas.