Moroccan Meatballs With Eggs
This Moroccan-inspired dish combines flavorful lamb meatballs with a rich tomato and chickpea sauce, all topped with perfectly cooked eggs. The aromatic blend of spices and fresh ingredients creates a delicious and satisfying meal that is perfect for sharing with family and friends. Serve this hearty dish with crusty bread to soak up all the flavorful sauce.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT40M
Yield
Serves 4
Nutrition
- Calories: 377 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.94 milligram of sodium
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