Ingredients
For the Meatballs
- 2-3 thick slices of stale bread, or an equal amount of breadcrumbs
- 1 kg lean minced lamb or beef
- 1 onion, grated
- 5 cloves of garlic, chopped
- 4 tbsp chopped parsley
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cinnamon
- ¼ tsp powdered ginger
- seeds from 2-3 green/white cardamom pods
- pinch of allspice
- 2 eggs, lightly beaten
- flour for dusting the meatballs
- 2 tbsp extra virgin olive oil
- salt, black pepper, and cayenne pepper
For the Sauce
- 800g canned chopped tomatoes, including their juices
- 2 tbsp extra virgin olive oil
- 1 onion, chopped finely
- 4 cloves of garlic, coarsely chopped
- 4 tbsp chopped parsley
- 4 tbsp chopped coriander
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp powdered ginger
- 1 black cardamom, pounded to a powder (or leave whole and remove at end)
- pinch of sugar
- salt and cayenne pepper
- several large handfuls of shelled fresh peas (or use frozen peas)
- 6 eggs for poaching
Directions
Step 1
For the meatballs: Pour water over the stale bread, leave a moment then squeeze dry. Combine the soaked squeezed bread with the lamb or beef mince, the onion, garlic, parsley, salt, black and cayenne peppers, the cumin, paprika, cinnamon, ginger, cardamom and allspice; mix in the eggs.
Step 2
Form into medium-large meatballs then roll in flour.
Step 3
Heat the olive oil in a large heavy frying pan, then add the meatballs, working in batches, if necessary, depending on the size of the pan. Sauté until evenly browned, adding more olive oil, if necessary.
Step 4
For the sauce: Combine the tomatoes with the olive oil, onion, garlic, parsley, coriander, paprika, cumin, cinnamon, ginger, and black cardamom, sugar, salt and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 - 15 minutes. Taste, and adjust seasonings.
Step 5
Combine the sauce and meatballs in a large sauté pan or wide saucepan as you will cook the peas, meatballs and sauce, and poach the eggs in the same pan.
Step 6
Add the peas and simmer over low heat for 8 to 10 minutes, until the meatballs are cooked through. The sauce should have thickened and developed a rich flavour. If the sauce is too thin in texture and flavour, pour it into a small saucepan and boil it down for a few minutes, then return to the meatballs and peas.
Step 7
Crack each egg into a saucer, then slip into the simmering sauce. Repeat until all the eggs are in the pan. Over a medium heat, simmer, covered, until the eggs are done with a firm white and still runny yolk.
Step 8
Serve immediately, piping hot.
