Meatball tagine in tomato sauce with eggs (Tajine kefta mkaouara)

1. Knead the minced meat with the very finely chopped onion, cumin, paprika, half the herbs, salt and pepper, then shape into small walnut-sized balls with wet hands.

2. Grate the tomatoes (discard the skins) and crush the garlic.

3. In a tagine or wide frying pan, fry the garlic in the olive oil for half a minute, add the grated tomato, spices, water and salt and cook for 10 minutes until slightly thickened.

4. Add the meatballs, cover and simmer over low heat for 15-20 minutes until cooked through, turning them carefully once.

5. Make four hollows between the meatballs, crack an egg into each, cover and cook for 5-7 minutes until the whites are set but the yolks are still runny.

6. Sprinkle with the remaining herbs and serve straight away in the tagine with fresh bread.

Tip: Kefta mkaouara is a favourite in Moroccan homes and roadside eateries, eaten from a shared dish and mopped up with bread. If you don't have a tagine, a lidded cast-iron frying pan is perfect. It's even juicier with a mix of lamb and beef.