MOROCCAN MEATBALLS WITH EGGS

Moroccan meatballs with eggs image

Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe

Provided by Sara Buenfeld

Time 1h10m

Number Of Ingredients 13

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Ingredients

1 onion , finely chopped
3 tbsp olive oil
50g fresh breadcrumbs
250g pack lean lamb mince
½ tsp ground cinnamon
5 eggs
2 garlic cloves , sliced
1 courgette , thickly sliced
2 x 400g cans chopped tomatoes
2 tsp honey
½-1 tsp ras el hanout spice mix
20g bunch coriander , mostly chopped
400g can chickpeas , rinsed and drained

Steps:

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.
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.
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.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.94 milligram of sodium