Finely chop the onion and garlic, then grate the tomatoes into a bowl.

Heat 1 tbsp olive oil in a covered pan over medium heat, then add the chopped onion and garlic.

Cook the onion and garlic for 2 minutes, stirring until fragrant and softened.

Add the grated tomatoes, salt, black pepper, and paprika to the pan, then stir until combined.

Cover the pan and simmer the tomato sauce for 10 minutes over medium-low heat.

Add the prepared kefta meatballs to the tomato sauce, then spoon sauce over them.

Cover the pan and cook the kefta meatballs for 10 minutes, until cooked through.

Stir the ground cumin into the finished sauce, then sprinkle the fresh herbs over the kefta.

Crack 2 eggs over the kefta and sauce, then cover the pan.

Cook the eggs for 3 minutes, until the whites are set and the yolks remain runny.

Serve directly from the pan with bread, then scoop up the sauce, kefta, and eggs.