Meatball With Egg

Combine beef with the spices, half the chopped onion and parsley.

Season with salt, pepper and 40 ml olive and mix by hand.

Refrigerate the mixture for 10 minutes, divide into lime-size portions and shape them into meatballs.

In a tagine, heat 30 ml oil and sauté remaining onions with thyme, bay leaf and garlic.

Add tomatoes and tomato puree and cook slowly until soft.

Add a little water and cook for about 15 minutes.

Pass the tomatoes through sieve and into an oven proof dish.

Heat remaining oil in a frying pan and sauté meatballs until browned.

Remove and add to the simmering tomato sauce.

Break the egg directly over the mixture, cover and cook in the over for 10 minutes.

Sprinkle with cumin powder and serve immediately.