beef or lamb or half-half
parsley and cilantro
chopped (packed full, save some for garnish), half-half
shallot or small onion
2 – 4
Culinary Spice Kit
Paprika, cumin, cinnamon, mint, black pepper
In a LARGE BOWL, mix herbs and shallot, Mkaouara Spices , salt (1 tsp recommended) and Mkaouara Spices  to taste.
Add meat and knead well.
Form little cherry-sized meatballs.
In a PAN, melt 1 tbsp butter.
Distribute meatballs in one layer (see notes).
Cover the PAN with a lid and cook over medium-low heat for 10 minutes.
In a POT, bring salted water to boil.
Add broccoli. Cook over medium heat for 5-8 minutes until the florets are done but not falling apart.
Drain and keep warm.
In a SMALL BOWL, crack the eggs.
Gently slide the eggs one by one on top of the meatballs, each in a different corner.
Add salt to taste. Cover the PAN and cook until the egg white is cooked.
Serve Mkaouara on a large plate and sprinkle with herbs.
Add bread and broccoli on separate plates.
If your pan is not large enough, cook the meatballs in two batches. The taste turns out better.