Harissa couscous
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Moroccan meatballs with eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionfinely chopped
- 3 tbsp olive oil
- 50g fresh breadcrumbs
- 250g pack lean lambmince
- ½ tsp ground cinnamon
- 5 eggs
- 2 garlic clovessliced
- 1 courgettethickly sliced
- 2 x 400g cans chopped tomatoes
- 2 tsp honey
- ½-1 tsp ras el hanout spicemix
- 20g bunch coriandermostly chopped
- 400g can chickpeasrinsed and drained
Nutrition: per serving
- kcal377
- fat22g
- saturates7g
- carbs20g
- sugars8g
- fibre3g
- protein26g
- salt0.94glow
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.
