Meatball tagine with baked eggs

prep + cook time 1 hour | serves 4
Baked eggs are a delicious breakfast food, and here we adapt them to be a filling protein-rich dinner with the inclusion of the spiced meatballs. Serve this tagine with Greek-style yogurt and grilled pitta bread to soak up the sauce.
500g minced beef
1 garlic clove, crushed
1 ⁄ 4 cup (12g) finely chopped fresh mint
2 tbsp finely chopped fresh coriander
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
1 ⁄ 2 tsp chilli powder
salt and freshly ground black pepper
1 tbsp olive oil
1 medium onion (150g), finely chopped
4 large tomatoes (880g), coarsely chopped
pinch saffron threads
4 eggs 1 ⁄ 2 cup (8g) fresh coriander leaves
1 Combine the beef, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin, and half the chilli powder in a large bowl; season with salt and pepper. Roll level tablespoons of mixture into balls.
2 Heat the olive oil in a tagine or large heavy-based pan (see tip ) over a medium heat; cook the meatballs, in two batches, turning, for 5 minutes or until browned. Remove from the tagine.
3 Cook the onion in the tagine, stirring, for 3 minutes or until softened. Add the tomato, saffron, and the remaining cumin and chilli; bring to the boil. Reduce the heat to low; cook for 15 minutes or until the tomatoes soften.
4 Return the meatballs to the tagine; cook for 10 minutes or until the meatballs are cooked through and the sauce thickens slightly. Season with salt and pepper to taste. Make four indents in the sauce; carefully crack the eggs into the indents; cook, covered, for 5 minutes or until the whites of the eggs are set and the yolks remain runny (or eggs are cooked to your liking). Sprinkle the tagine with coriander leaves.
tip
A tagine is both the name of the dish and the traditional vessel that is used for cooking it in. It has a flat-bottomed base and a conical lid, designed to trap the steam and keep the food moist. An enamelled cast-iron pan that holds the heat evenly is a good alternative.

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