Combine all ingredients for the kefta meatballs in a large bowl. When well-combined, shape into 1-inch balls.
Heat 1/2 cup of water with 1 Tbsp. butter in a saucepan until boiling. Add meatballs and poach until cooked through. Remove meatballs from pan and discard any remaining liquid.
To make the sauce, melt butter and cook onions and garlic over medium heat until softened.
Add tomatoes, cumin and pinch of cayenne pepper (if desired) and simmer until sauce begins to thicken.
Break four eggs over the top of the sauce. Cover the sauce pan and simmer gently until the whites are set. The yolks should still be somewhat runny.