moroccan meatballs with poached eggs

meatballs:

combine 500g lamb mince, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon paprika, the zest of 1 lemon, 1 finely chopped onion, ½ cup of finely chopped mint, 2 crushed cloves of garlic, salt and freshly ground black pepper.

roll into small, bite-sized balls. heat a glug of olive oil in a pan and brown the meatballs. set aside.

sauce:

gently fry 1 chopped onion and 2 cloves of crushed garlic in a glug of olive oil until soft. add 1 tablespoon of mixed dried herbs, 2 tablespoons of tomato paste, 1 410g tin of chopped tomatoes and a pinch of sugar.

add the meatballs to the sauce, cover and simmer for about 20 minutes until the sauce has thickened slightly.

create hollows between the meatballs and crack 4 eggs into the hollows. cover and simmer until the eggs have set to your liking.

serve immediately with crusty bread to mop up the sauce.