In a large mixing bowl, combine the ground lamb or beef with grated onion, fresh parsley, cilantro, minced garlic, cumin, paprika, and cinnamon. Mix until well combined, then shape into 1¼-inch balls and refrigerate for at least 30 minutes.

In a heavy-bottomed pan, heat extra virgin olive oil over medium heat. Sauté a finely chopped onion until golden and translucent, about 5-7 minutes. Add minced garlic and cook for another minute. Stir in tomato paste, followed by grated tomatoes. Simmer for 25-30 minutes, stirring occasionally.

Gently place the chilled meatballs into the sauce. Cover the pan and reduce heat to low, cooking for 10-15 minutes, turning halfway through for even doneness.

Create small wells in the sauce and crack eggs into each well. Cover the pan and let the eggs poach for about 10-15 minutes until the whites are set and yolks remain runny.

Once the eggs are poached, remove the tagine from heat and garnish with additional chopped herbs. Serve hot with crusty bread or couscous.