- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g fresh breadcrumbs
- 250g pack lean lamb mince
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 5 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 garlic cloves, sliced
- 1 courgette, thickly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 x 400g cans chopped tomatoes
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- ½-1 tsp ras el hanout spice mix
- 20g bunch coriander, mostly chopped
- 400g can chickpeas, rinsed and drained
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.