Ingredients

Steps

• Combine meat, onion, garlic, spices, herbs, egg yolk, salt, and pepper in a large bowl.
• Mix ingredients by hand and shape into walnut-sized balls.
• Heat olive oil in a tagine or casserole dish and cook onion slowly until translucent.
• Increase heat to medium-high and brown the meatballs lightly.
• Stir tomato purée into drained chopped tomatoes and add to the dish with honey.
• Cover the dish and simmer gently for 10 minutes.
• Stir in peas, crack eggs onto the surface, cover, and cook for 10 minutes.
• Garnish with chopped parsley and serve.