Mix into thawed ground beef: cumin salt and pepper. Sometimes I also add paprika, hot sauce or crushed red pepper and fresh cilantro to the ground beef. Make into mini bite-sized meat balls.

Heat oil in pan, brown meat balls, drain excess fat.

Add tomato sauce. It should only be a thin layer on the bottom of the pan. I arrange the meatballs, lining the outside of the circle and making a cross through the middle.

Break an egg in each of the four sections of the circle. Salt and cumin sprinkled on the eggs if you'd like. Cover and lower heat.

Cook until the eggs are as you like them and then sprinkle the frozen peas over the top. Cover again 1-2 minutes until peas are warm.

Moroccans eat this dish right out of the skillet. They place it in the middle of the table and each member of the family uses a section of baguette (Bread is the moroccan fork) to scoop up this delicious meal.

If your family prefers not to eat with their hands maybe you could serve this over white rice instead. We eat this dish once a week - so easy and good!

In Morocco the ground beef or "kefta" would be seasoned with paprika, cumin, salt, pepper, fresh cilantro and italian flat leaf parsely finely chopped all mixed in. Our friend have begun to call this combo in hamburger meat "Moroccan hamburgers." They love it! For this recipe add what you have got to the meat, add what your family likes. It does need seasoning because the tomato sauce is not seasoned.