Method:

1. In a mixing bowl, mix the lamb, garlic, spices & half of the chopped coriander until it is all thoroughly mixed, knead to a smooth mixture. Then wet your hands and roll into 24 walnut sized balls and set aside on a tray.
2. Heat the oil in a fry pan and cook the meatballs until golden brown, then place the meatballs in your tagine.
3. Pour the tomato sauce over the meatballs, simmer on the stovetop for about 15-20 minutes, and stir so that it does not stick.
4. Break the eggs on to the sauce and cook until the eggs are just set.
5. Sprinkle with the chopped coriander and serve immediately.

Tomato Sauce

Ingredients:

• 400g canned tomatoes
• 1 onion finely chopped
• 2 garlic cloves minced
• 1 dessertspoon tomato paste
• 1 dessertspoon honey
• Salt & freshly ground black pepper
• Olive oil

Method:

1. Heat a little oil in a saucepan; add the onions and garlic then sweat for about 5 minutes without colour.
2. Add the tomatoes, tomato paste & honey then cook for about 10 minutes and season well.