Originating in Morocco, this spicy twist on meatballs is a great meal when you have a group of hungry riders to feed. One pan cooking at its best, which means it is easy to cook and minimal washing up!
500g beef mince (see tips)
2 tablespoons Moroccan seasoning mix
1 large onion, finely diced
1 teaspoon garlic, crushed or powered
1 teaspoon Moroccan seasoning
700g tomato passata or crushed tomatoes
Crusty bread to serve
- Combine mince, Moroccan seasoning, salt and pepper. Mix well and shape into tablespoon sized meatballs.
- Heat a teaspoon of oil in a large pan, brown meatballs on all sides. Add onion, garlic, extra seasoning and cook for 2 minutes. Pour in passata and bring to the boil. Reduce heat to a simmer and cook for 10 minutes, or until meatballs are almost cooked through.
- Use a spoon to create wells in the sauce in between the meatballs, carefully crack eggs into the wells. Cover with a lid or a heat proof plate and cook for 5 minutes or until the whites have set, and the yolks are still runny.
- Divide bread between plates, top with meatballs, eggs and lots of sauce.
- Use ready made meatballs and add additional seasoning to the sauce for a quicker, less mess option
- Poach eggs separately if your pan is not large enough to cook with the meatballs
- Add dried chilli flakes for a spicier dish
- Any variety of mince can be used for this dish, although the strong flavours are better suited to red meat
- Serve with couscous in place of bread