Name: Lamb meatball shakshuka
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 500g lamb mince; 2 tsp cumin seeds, toasted and lightly crushed; a small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped; 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, finely chopped; 2 tbsp tomato purée; 2 x 400g tins peeled plum tomatoes; 3 roasted red peppers from a jar, cut into chunky pieces; 4 eggs; 150g feta, crumbled; ½ a small bunch dill, torn; to serve flatbreads

500g lamb mince
2 tsp cumin seeds
toasted and lightly crushed
a small bunch flat-leaf parsley
½ finely chopped, ½ roughly chopped
2 tbsp olive oil
1 onion
finely chopped
3 cloves garlic
finely chopped
2 tbsp tomato purée
2 x 400g tins peeled plum tomatoes
3 roasted red peppers from a jar
cut into chunky pieces
4 eggs
150g feta
crumbled
½ a small bunch dill
torn
to serve flatbreads

Method

step 1
Tip the mince into a bowl with the cumin seeds and finely chopped parsley, and season generously. Roll into 30 meatballs.
step 2
Heat the olive oil in a large, deep, lidded frying pan and fry the meatballs, in batches, for 2-3 minutes until browned, then scoop out onto a plate.
step 3
Add the onion to the pan, with a little extra oil if needed, and cook gently with a pinch of salt for 10 minutes until soft, then add the garlic and tomato purée and cook for 1 minute. Tip in the tomatoes and a tin of water. Simmer gently for 15 minutes, then tip in the roasted red peppers and add the meatballs back to the pan with any juices from the plate. Simmer for 15 minutes until thickened, then season.
step 4
Use the back of a spoon to make 4 indents in the sauce, then crack an egg into each. Put on the lid and simmer gently for 5-10 minutes or until the whites have just set. Crumble over the feta, put the lid back on and cook for 2 minutes to soften.
step 5
Scatter over the dill and remaining parsley, and serve with flatbreads, if you like.