Ingredients
Method
1.Combine mince, garlic, mint, chopped coriander, cinnamon, ground coriander, half the cumin and half the chilli in large bowl; season. Roll level tablespoons of mixture into balls.
2.Heat oil in tagine or large frying pan; cook meatballs, in batches, until browned. Remove from tagine.
3.Stir onion in same heated tagine until softened. Add tomato, saffron and remaining cumin and chilli; bring to the boil. Simmer, uncovered, about 15 minutes or until tomatoes soften.
4.Return meatballs to pan; simmer, uncovered, about 10 minutes or until meatballs are cooked and sauce thickens slightly. Season to taste. Carefully crack eggs into tagine; simmer, covered, about 5 minutes or until eggs are barely set. Sprinkle tagine with coriander leaves.
