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Moroccan meatballs with eggs

Moroccan meatballs with eggs

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Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal377
fat22g
saturates7g
carbs20g
sugars8g
fibre3g
protein26g
low insalt0.94g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 4 out of 5.19 ratings
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