Moroccan Lamb Balls with Eggs

Serves: to serve 4

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr 10 mins

1 medium - onion

3 tablespoons - olive oil

2 oz - fresh breadcrumbs

9 oz - lean minced (ground) lamb

½ teaspoon - ground cinnamon

5 medium - eggs

- salt and pepper

2 cloves - garlic

1 - courgette (zucchini)

2 x 14oz cans - chopped tomatoes

2 teaspoons - honey

1 teaspoon - ras el hanout spice mix

small bunch - fresh coriander

1 x 14oz can - chickpeas

Peel and finely chop the onion and fry it gently in one tablespoon of the oil until soft. Allow the onion to cool a little then mix with the breadcrumbs, lamb mince, cinnamon, 1 egg, ½ teaspoon of salt and lots of freshly-ground black pepper. Mix well then, with wet hands, shape into about 20-24 meatballs.
Fry the meat balls in the remaining oil in a shallow pan for about 8 minutes, turning them frequently until they are evenly browned. Lift out and set aside.
Peel the garlic and slice thinly. Add the garlic to the oil left in the pan and fry until softened. Meanwhile, wash and thickly slice the courgette and add to the pan. Fry for 1-2 minutes, then add the tomatoes, honey, ras el hanout, about ¾ of the coriander (chopped). Season well, stir and cook until pulpy.
Rinse the chickpeas and drain well. Stir these into the sauce and add the meatballs. Make 4 hollows in the sauce and break in the remaining eggs. Cover the pan and cook for 4-8 minutes over a low heat until the eggs are set. Scatter with the remaining coriander and serve straight from the pan with crusty bread for scooping up the sauce or on top of simple Boiled Rice to absorb the juices.