Serves 6

For the sauce:
1 28 ounce can crushed tomatoes
1/2 cup water
1 large onion, finely chopped
1 tablespoon Spanish smoked paprika
1 tablespoon ground cumin
Salt
Pinch of ground cayenne

For the meatballs:
2 pounds ground beef chuck or lamb
1 medium onion, grated or finely chopped
1 garlic clove, minced
1 large egg, beaten
1 tablespoon paprika
2 teaspoons ground cumin
1/4 teaspoon ground cayenne
6  large eggs (optional)
1/2 cup chopped cilantro

Make the Sauce: In a large slow cooker, combine the tomates, water, onion, paprika, cumin, salt to taste and cayenne.  Stir well.  Cover and cook on low for 4 hours.

Make the Meatballs: Combine all of the ingredients.  Moisten your hands in cold water and shape the mixture into 1-inch balls.

After the sauce has cooked for 4 hours, turn the slow cooker to high.   Uncover the pot and drop the meatballs into the simmering sauce.  Recover and cook 2 hours more or until the meatballs are cooked through.

Make the Poached Eggs:  When the meatballs are ready, break one of the eggs into a cup.  Carefully slip the egg onto the surface of the simmering sauce.

Repeat with the remaining eggs.  Cover and cook 10 -15 minutes or until the eggs are done to taste.

Serve hot sprinkled with the cilantro.