Roast the large red bell pepper over an open flame or under the broiler for about 8–12 minutes until the skin is blistered. Cool, peel, seed, and chop the pepper into bite-sized pieces.

In a large skillet, heat grapeseed or extra-virgin olive oil over medium-high heat. Sauté the finely diced red onion until golden brown, about 7–12 minutes. Add minced garlic and chopped roasted red pepper, cooking for an additional 2 minutes. Stir in diced tomatoes, carrot juice, fresh thyme, kosher salt, and spices. Let simmer for 40 minutes to 1 hour.

In a mixing bowl, combine ground lamb and beef with chopped parsley, chopped cilantro, oil, spices, onion, and egg. Form the mixture into 1½-inch meatballs, then broil for 3–5 minutes until nicely browned.

Gently stir preserved lemon into the sauce before adding the kefta. Let them simmer together for another 10–15 minutes.

Make small wells in the sauce and gently slip in the egg yolks. Cover the skillet and heat until the yolks are warmed through, about 2–4 minutes.