Lamb Kefta Meatball Tagine with Eggs

Ingredients

• 500 g lamb mince
• 4 eggs
• 400 g tinned chopped tomatoes
• 1 onion
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 20 g fresh flat-leaf parsley
• 2 tbsp olive oil
• 4 crusty bread

Method

1. 1

   Finely grate the onion. Mix the lamb mince with half the onion, cumin, coriander, paprika and half the parsley. Season and roll into walnut-sized meatballs.

2. 2

   Heat the olive oil in a wide pan over a medium heat. Brown the meatballs all over for 4 minutes, then remove and set aside.

3. 3

   Add the remaining onion to the pan and soften for 5 minutes. Pour in the tinned tomatoes and 100ml water, season, and simmer for 10 minutes.

4. 4

   Return the meatballs to the sauce, cover and cook for 10 minutes.

5. 5

   Make four wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes until the whites are set but yolks are still slightly runny.

6. 6

   Scatter with remaining parsley and serve straight from the pan with crusty bread for dipping.