Description
A hearty and flavorful Moroccan dish featuring tender lamb meatballs simmered in a spiced tomato and chickpea sauce, finished with gently poached eggs. This one-pan recipe combines warm spices like cinnamon and ras el hanout for an authentic North African flavor, perfect for a comforting meal served with crusty bread.
Ingredients
Scale
Meatballs
- 1 onion, finely chopped
- 1 tbsp olive oil
- 50g fresh breadcrumbs
- 250g pack lean lamb mince
- ½ tsp ground cinnamon
- 1 egg
- ½ tsp salt
- Black pepper, to taste
- 2 tbsp olive oil (for frying meatballs)
Sauce and Final Assembly
- 2 garlic cloves, sliced
- 1 courgette, thickly sliced
- 2 x 400g cans chopped tomatoes
- 2 tsp honey
- ½–1 tsp ras el hanout spice mix
- 20g bunch coriander, mostly chopped
- 400g can chickpeas, rinsed and drained
- 4 remaining eggs (for poaching)
Instructions
- Prepare and cook the meatballs: Fry the finely chopped onion in 1 tablespoon of olive oil over medium heat until softened and translucent. Remove from heat and allow to cool slightly. In a bowl, combine the cooled onion, fresh breadcrumbs, lean lamb mince, ground cinnamon, 1 raw egg, ½ teaspoon salt, and generous black pepper. Mix thoroughly and, with wet hands, shape the mixture into about 24 small meatballs. In a shallow pan, heat the remaining 2 tablespoons of olive oil and fry the meatballs over medium heat for approximately 8 minutes, turning frequently to ensure they are evenly browned on all sides. Once cooked, remove the meatballs from the pan and set aside.
- Make the sauce: Add the sliced garlic to the oil remaining in the frying pan from the meatballs and fry gently until soft and aromatic. Add the thickly sliced courgette and fry for 1 to 2 minutes to soften slightly. Pour in the canned chopped tomatoes, stirring in the honey, ras el hanout spice mix, three quarters of the chopped coriander, and a pinch of seasoning along with a couple of tablespoons of water. Cook the sauce on a medium-low heat until it becomes pulpy and well combined, stirring occasionally.
- Combine chickpeas and meatballs in the sauce: Stir the rinsed and drained chickpeas into the tomato sauce. Return the browned meatballs to the pan, submerging them partially into the sauce.
- Poach the eggs in the sauce: Create four hollows in the sauce and carefully break the remaining eggs into these spaces. Cover the pan with a lid and cook over low heat for 4 to 8 minutes, or until the egg whites are set but the yolks remain slightly runny or cooked to your preference.
- Finish and serve: Scatter the remaining chopped coriander over the dish. Serve directly from the pan with plenty of crusty bread to scoop up the sauce and enjoy this aromatic Moroccan-inspired meal.
Notes
- Using wet hands to form the meatballs helps prevent the mixture from sticking and results in better texture.
- The cooking time for the eggs can be adjusted based on how runny or firm you prefer your yolks.
- This dish pairs wonderfully with crusty bread or couscous for a complete meal.
- Ras el hanout spice mix can vary in heat; adjust the quantity to taste.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan
Keywords: Moroccan meatballs, lamb meatballs, eggs, chickpeas, ras el hanout, spicy tomato sauce, North African cuisine, one pan meal
