Rick Stein serves up Moroccan lamb meatballs kofta tagine with eggs in Morocco on Saturday Kitchen.

The ingredients are: 3 tbsp olive oil, 4 very fresh medium-sized free-range eggs, salt and freshly ground black pepper and a small handful fresh coriander leaves, coarsely chopped, to garnish.

For the meatballs: 450g minced beef or lamb, 2 tbsp finely chopped parsley, 1 tsp ground cumin, 1 tsp salt, freshly ground black pepper, ½ tsp hot paprika, For the sauce, 1 medium onion, finely chopped, 900g ripe tomatoes, skinned, seeded and chopped, or 2 x 400g cans chopped tomatoes, 1 tsp ground cumin, ½ teaspoon hot paprika, 1 tsp freshly ground black pepper, 2 garlic cloves, crushed and salt to taste.