200g French or runner beans - topped, tailed and cut in half
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 200 C / Gas 6. You'll need a casserole dish you can use on the hob, or an ovenproof pan.
Make the meatballs by mixing the meat, 1 onion, garlic, spices, fresh herbs and one of the egg yolks in a large bowl with salt and a good grinding of black pepper. Roll into golf ball sized balls and set to one side.
In your cooking dish, sweat off the other onion in the olive oil, then once it's translucent, add in your meatballs and fry gently until brown all over.
Combine the tomato purée with the canned tomatoes (mush them up a bit) and add this mix to the casserole dish along with the honey. Simmer everything for about 10 minutes, so the meatballs cook and the sauce starts to thicken. Pop a lid on while you do this so you don't lose too much liquid.
Add in the beans to the casserole, stir through. turn off the hob and carefully crack the remaining 4 eggs onto the surface of the tagine then pop it in the oven until the eggs are cooked, 10 to 15 minutes.
When the egg are done how you want them, scatter over a wee bit more coriander and parsley and serve with some couscous.
You can add in some dried dates or apricots if you've got them lying around. Frozen peas work as well instead of beans. To make it go a bit further, chuck in more tomatoes and a can of chick peas. This works just as well with beef instead of lamb. You can grind up dried chilli flakes if you don't have chilli powder.
If you're making this ahead of time, stop before adding the beans or peas, and leave it to cool before refrigerating or freezing.
this recipe is now up there in my top ten. when i first read this recipe it did sound a bit weird but as i had all the ingredients in i decide to give it a go and everyone loved it and asked me to cook it the next day as well so i did. thanks for recipe. - 06 Nov 2014