Ingredients
- Meatballs...
- 2 slices of bread crusts removed
- 600 g minced lamb
- 4 tbsps chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground paprika
- 2 tbsps extra virgin olive oil
- salt & black pepper
- Sauce...
- 2 medium onions peeled and chopped
- 3 garlic cloves peeled and chopped
- 2 400g tins chopped tomatoes
- 2 tbsps tomato puree
- 2 tsps caster sugar
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- pinch cayenne pepper optional
- 3 tbsps chopped fresh parsley
- salt
- 6 eggs to serve
- 3 tbsps chopped fresh coriander to garnish
Servings:
Instructions
- To make the meatballs tear the bread into peices then soak for a few minutes in cold water. Squeeze dry then put in a bowl with all the remaining meatball ingredients except the oil.
- Mix thoroughly with your hands, squeezing the mixture together and mushing the bread into the rest.Wet hand then take knobs of the meat mixture and roll to form balls about 1 " in diameter.
- In a large frying pan heat the oil over a moderately high heat . Add the meatballs and brown on all sides then scoop out and reserve.
- Reduce the heat a little then add the onions to the pan and cook until tender.
- Add the garlic and cook for 30 seconds then tip in the tomatoes together with all the other sauce ingredients except the coriander and eggs.
- Add ½ pint water and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- Return the meatballs to the sauce and continue cooking for a further 10 minutes, stirring frequently and adding a little hot water if the sauce is getting too thick. Check seasoning.
- One by one break the eggs into the tomato sauce. Cover the pan and continue to simmer very gently until the eggs are just about set- this will take about 8 minutes.
- Sprinkle with the coriander and serve.
Share this Recipe
Powered byWP Ultimate Recipe