Lamb Meatball Shakshuka

1 HOUR 15 MINUTES | SERVES 4

INGREDIENTS

500g lamb mince

2 tsp cumin seeds, toasted and lightly crushed

Bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped

2 tbsp olive oil

1onion, finely chopped

3 garlic cloves, finely chopped

2 tbsp tomato purée 2 x 400g cans 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

Flatbreads, to serve

METHOD

1 Tip the mince into a bowl with the cumin seeds and finely chopped parsley, and season generously. Roll into 30 meatballs.

3 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.

3 Add the chopped onion to the pan, with a little extra olive oil if needed, and cook gently with a pinch of salt for about 10 minutes until soft, then add the garlic and tomato purée and cook for a further 1 minute. Tip in the tomatoes and add a can of water to the pan. 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.

4 Use the back of a spoon to make four indents in the sauce, then crack an egg into each indent. 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 a further 2 minutes to soften.

5 Scatter over the dill and remaining parsley, and serve with flatbreads, if you like.