In a mixing bowl, combine the ground meat with grated onion, minced garlic, chopped parsley, cilantro, and the spices. Mix until fully incorporated, then shape 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 a finely chopped onion for 5-7 minutes until golden. Add minced garlic and spices, cooking for an additional 1-2 minutes. Incorporate tomato paste and grated tomatoes, mixing thoroughly and simmer for 25-30 minutes.

Add the chilled meatballs to the pot, ensuring they're nestled in the sauce without overcrowding. Cover and simmer for 10-15 minutes until cooked through.

Create small wells in the sauce and crack an egg into each. Cover and let the eggs poach for about 10-15 minutes, checking for doneness.

Serve hot, garnished with fresh herbs, paired with bread or couscous.