In a large mixing bowl, combine the ground beef with finely minced garlic, chopped parsley, chopped cilantro, ground cumin, paprika, cayenne pepper, and salt. Mix thoroughly with your hands until all ingredients are evenly distributed. Shape the mixture into small meatballs, about 1.5 inches in diameter, and set aside on a plate.

Heat olive oil in a large skillet or tagine over medium-high heat. Working in batches if necessary, add the meatballs and brown them on all sides, about 6-8 minutes total. They don't need to be cooked through at this stage. Remove the browned meatballs and set aside.

In the same pan, add diced onions and cook until softened and translucent, about 5 minutes. Add the remaining minced garlic and cook for another minute until fragrant.

Add the diced tomatoes, tomato paste, remaining cumin, paprika, and a pinch of salt and black pepper. Stir well and let the sauce simmer for 10 minutes, allowing it to thicken slightly. If the sauce seems too thick, add a splash of water.

Return the browned meatballs to the pan, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the meatballs are cooked through and the flavors have melded together.

Using the back of a spoon, create four small wells in the sauce around the meatballs. Carefully crack an egg into each well. Cover the pan and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.

Remove from heat and garnish with additional fresh parsley and cilantro. Serve immediately with warm bread for dipping into the rich sauce and runny yolks.