Ingredients (serves 4)

• 1/4 cup (60ml) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbs good-quality red harissa paste*
• 1 cinnamon quill
• 2 x 400g cans of chopped tomatoes
• 1 1/4 cups (310ml) beef stock
• 500g lamb mince
• 2 tbs chopped coriander, plus extra sprigs to serve
• 100g fresh breadcrumbs
• 4 eggs
• Sliced grilled Turkish bread, to serve

Method

1. Heat 1 tablespoon oil in a frypan over medium heat. Add half the onion and cook for 1-2 minutes, then add half the garlic and 1 tablespoon harissa paste and cook for a further 1-2 minutes until fragrant.
2. Add cinnamon, tomato and stock, stir to combine and season with sea salt and freshly ground black pepper. Reduce heat to medium-low and simmer for 30 minutes.
3. Meanwhile, combine mince, coriander, breadcrumbs and remaining onion, garlic and 1 tablespoon harissa in a bowl. Season then form tablespoonfuls of lamb mixture into walnut-sized balls. Refrigerate until ready to cook.
4. Preheat the oven to 200°C. Heat 1 tablespoon oil overt medium heat and cook half the meatballs for 3-4 minutes, turning, until golden all over and almost cooked. Drain on paper towel. Repeat with remaining 1 tablespoon oil and meatballs.
5. Divide meatballs among 4 x 2-cup (500ml) ovenproof dishes or place in a 1.5L-capacity baking dish, then pour over the hot tomato sauce. Form a well in the centre of each dish and crack an egg into it. If using a large dish, make 4 wells in the tomato mixture. Bake for 8-10 minutes until the eggwhites are just cooked, but the yolks are still runny.
6. Served with sliced grilled Turkish bread.

Notes

*We used Malouf's Spice Mezza Red Harissa, available from selected delis and gourmet food shops, or online at gregmalouf.com.au and essentialingredient.com.au