This is one of my favorites. You will need a large shallow pan that can go to the table. In Morocco the cooking is finished in a wide earthenware tagine which goes on top of the fire. Serve it with plenty of warm bread.

　　

Ingredients

serves 6

　　

For the Meatballs

1 1/2 pounds ground lamb or beef

　　1 onion, very finely chopped

　　3 tablespoons finely chopped flat-leaf parsley

　　Salt and pepper

　　Pinch of ground chili pepper, to taste

　　1 teaspoon cinnamon

　　1/2 teaspoon ground ginger

　　1 teaspoon ground cumin

　　Vegetable oil for frying

　　

For the Tomato Sauce

2 onions, chopped

　　2 tablespoons olive oil

　　2 cloves garlic, crushed

　　1 1/2 pounds tomatoes, peeled and chopped

　　1–2 teaspoons sugar

　　Salt

　　1 small chili pepper, seeded and chopped (optional)

　　3 tablespoons chopped flat-leaf parsley

　　3 tablespoons chopped cilantro

　　6 eggs

　　

Step 1

For the meatballs, mix all the ingredients together except the oil and knead into a soft paste. Roll into marble-sized balls and fry them very briefly in batches in shallow oil, shaking the pan to color them all over. Lift out with a slotted spoon and drain on paper towels.

　　

Step 2

In a large shallow pot which you can bring to the table, prepare the sauce. Fry the onions in the oil till soft. Add the garlic, tomatoes, sugar, salt, and chili pepper if you like, and simmer for 20 minutes, until reduced. Add parsley, cilantro, and the meatballs, and cook 5 minutes.

　　

Step 3

Just before serving, break the eggs carefully over the sauce, leaving them whole, and cook until the whites have set.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf