Moroccan meatballs with eggs
Moroccan meatballs with eggs takes roughly 1 hour and 10 minutes from beginning to end. Watching your figure? This dairy free recipe has 544 calories, 27g of protein, and 34g of fat per serving. For $2.29 per serving, you get a main course that serves 4. If you have g cans tomatoes, olive oil, breadcrumbs, and a few other ingredients on hand, you can make it.
Instructions
Fry the onion in 1 tbsp oil until soft, then allow to cool.
Mix with the breadcrumbs, mince, cinnamon, 1 egg, tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
Add the garlic to the oil left in the pan and fry until softened.
Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.