300g/10oz lamb mince ½ onion, finely chopped 2 garlic cloves, crushed Large handful fresh breadcrumbs 1 tsp ground cinnamon Handful parsley leaves, roughly chopped 1 tbsp olive oil 400g/13oz can chopped tomatoes 2 grilled red peppers, torn 1 tsp caster sugar 1 tbsp harissa 4 eggs 1 tsp sumac

Put the mince in a large bowl with the onion, garlic and breadcrumbs. Add the cinnamon, parsley, salt and freshly ground black pepper. Using your hands, squeeze the ingredients together until well combined. Wet your hands and roll the mixture into 12 small meatballs. Heat the oil in a large non-stick, heavy-based frying pan over a medium-high heat. Fry the meatballs, turning frequently, until golden-brown. Tip in the chopped tomatoes, peppers, sugar and harissa and simmer until the sauce has thickened and the meatballs are cooked through. Season. Use a wooden spoon to clear four holes in the mixture and crack an egg into each one. Alternatively, divide the meatballs and their sauce between 4 individual frying pans before adding the egg. Cook on the stove until the whites of the eggs have set and sprinkle with sumac to serve.