500g minced beef
1 clove garlic, crushed
1⁄4 cup finely chopped fresh mint
2 Tbsp finely chopped fresh coriander
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp ground cumin
1⁄2 tsp chilli powder
1 Tbsp olive oil
1 medium onion, chopped finely
4 large tomatoes, chopped coarsely Pinch saffron threads
1⁄2 cup loosely packed fresh coriander leaves Pita bread, greek-style yoghurt, to serve
Combine the beef, garlic, mint, coriander, cinnamon, ground coriander, half the cumin and half the chilli in a large bowl; season. Roll level tablespoons of mixture into balls.
Heat the oil in a large tagine or frying pan over a medium heat; cook meatballs, in two batches, until browned. Remove and set aside. Cook the onion in the same heated pan, stirring until softened. Add tomato, saffron and remaining cumin and chilli; bring to the boil. Reduce heat; simmer, uncovered for 15 minutes or until tomatoes soften.
Return the meatballs to tagine/pan; simmer uncovered for 10 minutes or until meatballs are cooked and sauce thickens slightly. Season to taste.
Carefully crack the eggs into tagine/pan; simmer covered for 5 minutes or until the whiles of eggs are set and yolks remain runny.
Sprinkle with coriander and serve with pita bread and yoghurt.