Tagine kefta with eggs

Method

Mix the lamb mince with half the chopped onion, coriander, parsley, cumin, cinnamon, paprika, salt and pepper. Form the mixture into roughly 12 meatballs. Heat the olive oil in a large tagine or heavy-bottomed pan and brown the meatballs on all sides, then set aside. Sauté the remaining onion and garlic until softened, then stir in the tomato purée, tinned tomatoes and water. Return the meatballs to the pan, nestling them into the sauce, cover and simmer gently for 15 minutes. Create four small wells in the sauce and carefully crack an egg into each, cover and cook for a further 5-8 minutes until the egg whites are set but yolks remain slightly runny. Season to taste and serve directly from the tagine with bread to mop up the sauce.