Moroccan meatballs with eggs

Moroccan meatballs with eggs

  • Rating: 4 out of 5.18 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

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    Rating: 4 out of 5.18 ratings
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