Moroccan lamb and eggs

Prep: 15 mins
Cook: 45 mins
Moroccan lamb and eggs
Delicious one pot dish with Eastern flavours and earthy ingredients

1 onion, ½ grated ½ finely chopped

500g minced lamb

2 tbsp olive oil

1 garlic clove, minced

1 tbsp ginger, grated

1 tsp Moroccan tagine spice rub

400g tinned chopped tomatoes

4 eggs

Handful mint leaves, chopped

Couscous or crusty bread, to serve

Add the grated onion in a bowl with the lamb.

Season well with salt and pepper then roll into 12 balls.

Heat the oil in a large, deep frying pan.

Add the meatballs and cook for a few minutes on each side until golden all over.

Add the chopped onion, garlic and ginger to the pan and cook until softened.

Stir in the Moroccan spice, then pour over the tomatoes and 200ml of water.

Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture using the back of a wooden spoon.

Crack an egg into each one.

Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Eggs, Vegetables, Lamb, Spice

Recipe Type
Budget, Family Dinners, Batch Cooking


Level of Difficulty

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