# Put grated
onion, grated un-cooked
potato and
bread crumbs into a mixing bowl. Knead this mixture, until it turns to smooth.
# Add ground meat, cumin, salt and black
pepper on it. Knead this mixture for 5 minutes. Then, add finely sliced parsley in it and knead the mixture for 1 more minute.
# Place the mixture onto the lowest layer of the fridge to refrigerate it for half an hour.
# Meanwhile, wash the
spinach and cut it into big pieces. Lay these pieces onto the greased medium size baking tray.
# Divide the refrigerated meatballs’ mixture into 6 equal pieces. Shape each of these pieces as bar over the bench. Then shape them into circles.
# Place the prepared meatball circles over the
spinach pieces on the tray, and break eggs into the middles of the circles.
# Mix vegetable oil,
tomato paste, hot water, black
pepper and salt. Pour this mixture all over the tray.
# Place the tray into the 383 F and cook it, until the eggs solidify.
