Recipe: Moroccan Meatballs in tomato sauce with eggs...

My lovely friend Simon very kindly donated his copy of Tamarind and Saffron to me, it was also he who gave me his copy of Taking Tea In The Medina. I'm on a real Eastern Mediterranean phase at the moment so they've been very welcome additions to my Cookery Book library. Whilst flicking through I came across this Moroccan Meatball recipe with eggs that intrigued me. Relatively easy and quick to put together, it took me just under an hour to prepare and get on the table, which in my book is a perfect for a mid week supper when you can't face cooking anything too complex.

So here goes:

Ingredients for 6 people

The meatballs
750g minced Lamb
1 onion very finely chopped (I used my Pampered Chef Chopper which is an amazing piece of kitchen equipment)
3 tablespoons chopped flat leaf parsley
salt and pepper
a pinch of chilli powder to taste
1 teaspoon ground cinnamon
half a teaspoon ground ginger
1 teaspoon ground cumin
sunflower oil for frying (I replaced this with vegetable oil)

For the tomato sauce
2 onions chopped
2 tablespoons olive oil
2 crushed garlic cloves
750g Fresh tomatoes peeled and chopped (you can substitute for 2 cans chopped tomatoes)
1-2 teaspoons sugar
1 fresh green chilli seeded and chopped (optional)
3 tablespoons of chopped flat leaf parsley
3 tablespoons of chopped coriander (my favourite!)
6 eggs

For the meatballs mix all the ingredients together except for the oil, of course. Knead into a soft paste then roll out into marble sized balls. Fry them briefly turning as you go until they're nice and brown. For the sauce in a large saucepan heat up the olive oil then fry the onions until they're nice and soft. Then add the garlic, tomatoes, sugar, salt and chilli pepper and simmer for about 20 minutes until it's reduced. Then add the herbs and meatballs and cook for a further 5 minutes. Here comes the fun part, break the eggs into the tomato sauce and cook until the egg whites are done. Then pop into a bowl and enjoy this luscious dish.