On the heat. Medium

Ingredients

• 700 g lamb kofta, or mince rolled small
• — IF ROLLING YOUR OWN
• 1 onion grated, 2 tsp cumin, 1 tsp paprika, parsley, salt
• — SAUCE
• 3 tbsp olive oil · 2 onions, grated
• 4 cloves garlic · 1 kg tomatoes, blended
• 2 tsp paprika · 1 tsp cumin
• 1 tsp ground ginger · pinch cayenne
• 4 eggs · parsley and coriander

Method

1. Roll the kofta small — walnut size, not golf ball. Twenty-four of them.
2. Sauce: oil, onion, garlic, 10 minutes. Spices, one minute. Blended tomato in.
3. Simmer the sauce 20 minutes until it is thick enough to hold a spoon mark.
4. Kofta in, in one layer, pushed down into the sauce. Lid on, gentle simmer, 20 minutes, shaking rather than stirring.
5. Make four wells and crack an egg into each. Lid on, 6 to 8 minutes — the whites just set, the yolks still soft.
6. Herbs over. Straight to the table in the pan, with bread. No cutlery.

Cook's note. Small meatballs, thick sauce. Large kofta release water and thin the tagine, and then the eggs will not set on top.

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