Meatballs with Eggs on Top

I love the hairy bikers, there is just something about two huge guys from Yorkshire and Newcastle cooking that is really appealing, and they always seem to cook in the most fabulous places. I have never tried eggs cooked this way before, but it really worked, and on Sunday when I went to the North African restaurant with my friend she had something similar but with merguez sausages. This was really easy to make and a pleasure to eat. I will definitely have to try more dishes from their cookbooks.

Meatballs with Eggs on Top (adapted from The Hairy Bikers Ride Again)

(Serves 4)

20 meatballs

2 tbsp olive oil

1 small onion, finely chopped

2 tbsp tomato puree

400g tin of chopped tomatoes, drained of excess juice

2 tsp honey

200g frozen peas

4 free range eggs

chopped fresh parsley to garnish

In a tagine or casserole dish, heat up the olive oil and cook the onion slowly over a low heat until translucent.

Add the meatballs and brown lightly over medium-high heat. Stir the tomato puree into the tomatoes and add to the tagine along with the honey. Cover and simmer for 10 minutes. Stir in the peas, then break the eggs on top of the stew, turn the heat right down and cook with the lid on for about 10 mins. Garnish with the parsley and serve.