Step 1

For paste, pound garlic to a puree with a pinch of salt using a mortar and pestle. Add all other ingredients except juice, then work into a paste. Stir in juice. Set aside.

Step 2

Mix onion, mince, parsley and ground coriander well with salt and pepper. Use hands to make 12 balls.

Step 3

Heat oil in a heavy-based pan over medium heat. Add meatballs and brown all over, then remove and set aside. Add paste and stir for 1 minute until aromatic. Return meatballs to pan, add tomato and simmer over low heat for 30 minutes until meatballs are cooked and sauce has thickened. Carefully crack eggs on top for final 5 minutes. Serve scattered with coriander leaves and black pepper. Note: If using a tagine dish, fry meatballs and paste, then transfer to tagine with remaining ingredients. Cook in oven or over low heat.