Dean's spiced lamb meatballs with baked eggs

Dean's got a healthy and warming recipe - spicy lamb meatballs with baked eggs!

Serves 4Prep: 10 minutesCook: 35 Minutes

Ingredients:

For the meatballs:400g lamb mince1 heaped tsp smoked paprika1 tsp ground cumin1 heaped tbsp chopped fresh dillSalt and ground black pepper

For the tomato sauce:Splash of oil for frying1 onion, very finely diced3 cloves garlic, crushed1 green pepper, deseeded and sliced1 red pepper, deseeded and sliced1 heaped tsp paprika½ tsp cumin2 x 400g cans chopped tomatoes200ml chicken stock4 eggs100g feta cheese, crumbled2 tbsp fresh chopped dill

To serve:Griddled sourdough bread or flatbread (optional)

Method:

• Put the mince into a bowl with the paprika, cumin, dill and a touch of salt and pepper, roll roughly into small even sized balls.

• Preheat a large pan over a medium high heat. Add a splash of oil and fry the meatballs for 5-6 minutes turning frequently until golden. Remove from the pan and set aside.

• In the same pan cook the onion, garlic and peppers for 4-5 minutes. Stir in the paprika and cumin, cook for 1-2 minutes then pour in the tomatoes and stock.

• Bring up to a simmer then return the meatballs into the sauce and stir well. Cook over a medium heat for 10-15 minutes or until slightly thickened.

• Make 4 wells in the sauce then crack in the eggs into each well. Crumble over the feta cheese, cover with a lid and cook for a further 8 -10 minutes or until the egg whites are set.

• Sprinkle over the fresh dill then bring to the table for everyone to tuck in with some griddled sourdough bread or flatbread