Line up 3 bowls for easy prep of ingredients, adding them to each as you go. Finely dice Green Chili Pepper (1) for the tomato sauce. Roughly chop Green Chili Pepper (3) for the Zhoug. Place into their respective bowls.
Finely dice the Garlic (3 clove) for the tomato sauce, the Garlic (4 clove) for the meatballs, and the Garlic (3 clove) for the zhoug. Place them into their respective bowls. Then, finely chop the Onion (1) for the tomato sauce and the Onion (1/2) for the meatballs. Add them to the bowls as well.
To make the meatballs, heat roughly 4 Tbsp of Vegetable Oil (to taste) over medium heat in a non-stick frying pan. Once hot, sauté the onions and garlic from the meatball bowl until translucent and sweet.
Add the Ground Fennel (1 teaspoon), Ground Cumin (2 teaspoon), and Ground Black Pepper (2 teaspoon) and garlic. Toast for a minute until fragrant, then remove the pan from heat and set aside to cool.
To a large mixing bowl, add Wagyu Ground Beef (400 gram) and the spiced onion mix, Breadcrumbs (1 tablespoon), Milk (1 tablespoon), and Egg (1). Combine together but don’t overmix.
Make golf ball-sized meatballs and refrigerate.
To make the zhoug, add the diced green chili and garlic from the bowl, Fresh Cilantro (100 gram), Ground Cumin (1 teaspoon), White Wine Vinegar (3 tablespoon), Granulated Sugar (1/2 teaspoon), Water (1/2 cup), and Salt (1 teaspoon) into the food processor and blend. Pour in the Olive Oil (4 tablespoon) gradually to emulsify. Chill in the fridge until ready to serve.
Time to fry the meatballs. Place a large frying pan on medium-high heat with 2-3 Tbsp Vegetable Oil (to taste). Dust meatballs in All-Purpose Flour (to taste) and sprinkle liberally with Salt (1 pinch) while you wait for the pan to come to temperature.
Sear meatballs on all sides for 3 minutes before removing from heat. They will continue to cook in the tomato base later.
Time to make the tomato sauce. In a non-stick frying pan, heat Olive Oil (4 tablespoon) over medium heat. Bloom the Paprika (1 tablespoon), Ground Cumin (1 tablespoon), and Ground Coriander (1 tablespoon) for 1 minute.
Add the bowl of onions, garlic, and green chilli, plus Salt and Pepper (to taste). Sweat for 10 minutes.
Add the Cherry Tomato (2 can) and simmer on low for 15 minutes.
Add the par-cooked meatballs back into the sauce and simmer for another 5 minutes.
Make wells in between the balls and add Egg (4) into each crevice. Cover and steam for 3 minutes, until the whites are set but the yolks are still runny.
Finish with a sprinkle of Za'atar (to taste), Goat Cheese (to taste), and/or Plain Greek Yogurt (to taste) if desired. Garnish with lashings of Zhoug and Fresh Cilantro (to taste).
Serve immediately, with pieces of toasted Bread (to taste) for dipping. This makes a great brunch meal for sharing!