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