Moroccan meatballs with eggs

• onion↗1

  finely chopped

• olive oil↗3 tbsp tbsp
• fresh breadcrumbs↗50g g
• pack lean lamb↗250g g

  mince

• ground cinnamon tsp
• eggs↗5
• garlic cloves↗2

  sliced

• courgette↗1

  thickly sliced

• 2 x 400g cans chopped tomatoes g
• honey↗2 tsp tsp
• ras el hanout spice tsp

  mix

• bunch coriander20g g

  mostly chopped

• can chickpeas↗400g g

  rinsed and drained

Step-by-step instructions

1. 1

   Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.

2. 2

   Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.

3. 3

   Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.