Combine all of the ingredients for the meatballs, except the sunflower oil, together in a bowl and mix thoroughly. Form the mixture into meatballs the size of a ping-pong ball and place on a plate. Chill in the fridge for 2 hours to firm up.
Warm the oil in a paella pan or a large frying pan. Remove the meatballs from the fridge and place all the meatballs in the pan to fry for 8 to 10 minutes turning frequently, until no longer pink in the centre. Remove from the pan and set aside. Wipe the pan with kitchen paper.
For the sauce:
To make the sauce, warm a little olive oil in the large frying pan over a medium heat and add the finely chopped onion then cook and stir for 5 minutes, or until soft. Add the garlic, cumin, cinnamon and ras el hanout and cook for 1 minute, then add the tomatoes and harissa paste, if using, and cook for a couple of minutes. Dissolve the stock cube in the boiling water then pour into the pan and give a good stir. Bring to a simmer.
Add the meatballs to the sauce then cover and cook for 10 minutes. Shortly before serving, make a well in the centre of the pan and add the 4 eggs. Cook about 3 to 4 minutes, or to your taste. Season if desired and serve with a crusty bread to mop up the egg and sauce. And enjoy x
As a compliment make up some roast vegetable cous cous as a side dish.