Rick Stein’s Moroccan lamb kofta meatballs tagine with eggs recipe on Saturday Kitchen

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.