Moroccan Meatballs in a Rich Sun Dried Tomato Sauce with Baked Eggs
Cooking time: 40 mins
Preparation time: 20 mins
Serves: 4
Vegetarian: No
Ingredients:
- 500g lamb mince
- salt and pepper
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 red chilli, seeded and finely chopped
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tsp cinnamon
- 1 tsp paprika
- 400g can chopped tomatoes
- 200ml vegetable, lamb or chicken stock
- 50g Sun Dried Tomatoes, covered with boiled water to rehdrate
- 1 small bunch fresh coriander, chopped
- 4 eggs
How to cook it:
- Place the lamb mince in a mixing bowl and season with salt and pepper. Shape the mince into 1 ½ inch balls. Heat the olive oil in a non-stick frying pan and fry the meat balls for 5-8 mins, turning regularly until they are nicely browned all over
- Remove the meatballs and place on a plate. Add the onions to the pan and gently fry for 5-8 mins or until softened and beginning to go golden. Add the garlic and chilli, then fry for a further minute. Add the spices and fry for 1 minute before adding the can of chopped tomatoes and stock.
- Place the rehydrated Merchant Gourmet Sun Dried Tomatoes in a food processor and blitz until smooth. Add this to the sauce, along with the coriander, salt and pepper.
- Add in the meatballs. Simmer gently with the lid on for 30 mins, then check the seasoning
- 5. Make 4 wells in the pan of meatballs and sauce, and crack an egg into each one. Put the lid back on and steam the eggs for 5 mins. Serve with cous cous