Kefta tagine with eggs

Step 1: In a bowl mix the 1 ⅛ lb minced beef, 1 onion, 3 tbsp fresh flat-leaf parsley, 3 tbsp fresh coriander, half the 1 tsp ground cumin, half the 1 tsp sweet paprika, the ¼ tsp ground cinnamon, 1 tsp of the 1 tsp salt and the ½ tsp black pepper. Knead for 2 minutes until sticky, then wash your hands and board.

Step 2: With wet hands roll the mixture into balls about 2.5 cm across; you should get around 30. Keep them on a plate in the fridge while you start the sauce.

Step 3: Heat the 3 tbsp olive oil in a wide tagine or 28 cm frying pan with a lid over a medium heat. Fry the 1 onion for 5 minutes until soft and translucent.

Step 4: Add the 3 cloves garlic, the rest of the 1 tsp ground cumin and 1 tsp sweet paprika, and the ½ tsp chilli flakes; stir for 30 seconds until fragrant. Pour in the 1 ¾ lb ripe tomatoes, the ½ cup water and the rest of the ½ tsp salt.

Step 5: Simmer uncovered over a medium heat for 10 minutes, stirring now and then, until the sauce has thickened and the oil starts to shine on top.

Step 6: Drop the meatballs into the sauce in a single layer. Cover and simmer over a medium-low heat for 12 minutes, shaking the pan rather than stirring, until a meatball cut in half shows no pink and reads 160°F (160 °F) inside. Don't stir hard at this point, or the soft meatballs break apart.

Step 7: Make four hollows in the sauce and crack an 4 eggs into each. Cover and cook over a low heat for 5–7 minutes, until the whites are completely set and the yolks still soft. For pregnant people, young children, older or vulnerable eaters, cook until the yolks are firm.

Step 8: Scatter with extra coriander and bring the pan straight to the table.