Whole30 Compliant Shakshuka + Moroccan Spiced Meatballs

1 Preheat the oven to 350* F.
2 Add the ground beef, salt, cumin, smoked paprika and dried parsley to a bowl. Combine the ingredients together throughly using your hangs until all of the ingredients are well incorporated.
3 Form the ground beef into 1[1/2] inch balls.
4 Add the coconut oil to a cast iron skillet (any skillet or pan will work but cast iron rocks) and heat over medium heat.
5 Once the oil is hot add the meatballs (you may have to do a couple of batches) and cook each side for two minutes until the meatballs are cooked through.
6 When all of the meatballs have been cooked, remove them from the pan and drain out most of the liquid.
7 Pour the Mina Shakshuka Sauce into the pan and nestle the meatballs into the sauce.
8 Make 4 small wells in the sauce and crack an egg into each.
9 Nestle the olives into the sauce where there is space.
10 Bake the shakshuka for 20 minutes until the egg whites have cooked through.
11 Remove and serve.